Beetroot

I've only frozen peppers once because I chopped up far too many plus other veg and mushrooms for a stirfry. I put them all together in a bag and froze them but used them within a month.

Thanks Jalima, that's what I thought would be the case. Plan B it is then!

Off the thread all you beetroot haters!!




Peppers would be OK in a stir-fry or other cooked dish after freezing but I think they would be too mushy in a salad.

Apologies for slipping this into the thread, but it didn't seem worth starting another one!

Peppers - If I dice them and freeze them (raw) will they be too mushy to add to a salad when they thaw out?

I'm glad someone agrees with me aggie. My Dad used to grow beetroot in our garden (Dig for Victory) and even as a small child I didn't like that earthy taste. I haven't changed my tastes in 60 years.

Well, the jelly didn't stay set unfortunately, even after a couple of hours in the fridge but it gave the beetroot a lovely flavour so I drizzled it over some warm Cambozla.

They are about the only veg I gag at , taste of dirt yuck !

I'd chuck them on the compost heap. Revolting things. Work of the devil. However, horses for courses!

I have asked why the Beetroot leaves have been chopped off in a few supermarkets.

That recipe sounds very similar to Russian salad which many moons ago you could get tinned. It wasn't really good but the fresh version as here sounds much better. I will try that, I don't think the tinned version could have had boiled eggs in it. Am also going to try the jelly, but will hand my head in shame and say I will have to buy the beetroot. We only grow tomatoes and runner beans now.

That sounds different. Might try that BB

A Polish friend gave me this recipe. My family love it. Proportions can be adjusted to taste.

3 medium size cooked beetroot
1 chopped eating apple
1 chopped white onion
2/3 hard boiled eggs
Chopped gherkins
Mix everything together carefully, then mix in some mayo.

Glad you enjoyed it merlotgran

I need the beetroot to grow more quickly now! I shall try the beetroot in jelly as well.

Hello etheltbags are you OK? - haven't seen you on here for a while

Could you do that using another sort of cheese*Anya*? I'm not too keen on goat's cheese

That recipe was delicious, Jalima, thanks.

I'll give the jelly a go tomorrow.

My granny used to make beet jelly, just chopped beetroot and poured a normal red jelly over it and let it set. Lovely with cold meat. I used to just eat a bowlful on it'd own

I just boil them whole then peel. The small ones are best - no need for additives.
I saw a recipe recently for a veg side-dish - roasted cubes of beets, sweet potatoes, ordinary potatoes and carrots. You could add parsnips too.

Beetroot is the work of Beelzebub!

merlot, please let me know how the redcurrant jelly and beetroot turns out. Without the vinegar, I think it might be a bit sweet for me.

I'll give it a go hilda. DH pulled a whole row yesterday and suggested I might like to sow some more as 'there's still time.'

Is he mad???

A little bonus is that in one row some baby turnip seeds have somehow got in with the beetroot so there won't be quite so much of the red stuff!

Our Hispi (pointy) cabbages are ready to eat now so from the first one we've had colcannon, bubble and squeak and coleslaw. I've just looked in the fridge and there's still half of it left.

One of my favourites, i eat with salads and love beetroot served with creamy mash, cold meat and pickles.

Don't know about that merlot, I've never tried, but it might work.

hilda, Would it work if you just melt down a jar of redcurrant jelly then re-set it?

They probably won't 'bleed' much if you boil them as Anya suggests.

Just chuck them into a pan, cover with water and bring to boil. Simmer about an hour, run under cold tap and just rub the skin off.

My favourite. Slice about 1cm thick, a similar sized slice of goats cheese on top. A dribble of balsamic vinegar and grill till cheese is golden and bubbly,