Beetroot - fresh - ideas please

You can simply boil beetroot in salted water just as you boil potatoes.

Wear a pair of thin rubber gloves, scrub the beetroots, cut of the top and bottom of them and boil them. I find it easiest to peel them after they are boiled, but you can peel them raw using the potato peeler, but do wear gloves, otherwise you will have beetroot coloured hands.

You can get the colour off your hands using vinegar or lemon juice.

I have made beetroot bread a while ago and or
you could try making borsch beetroot soup. Kitchen can end up a little pink!

Borscht! Polish/Ukrainian/Russian soup
Peel, chop beets put into pan covered with water, bring to the boil, turn light down & simmer. Season, add 2/3 peeled potatoes
Juice of 1 lemon
Delicious

Primrose53

I make a lovely dip with beetroot, Greek yoghurt and grapefruit. It is very refreshing and lovely with salad.

How do you prepare that? Is it chunky or blended?

Cook the beetroot and cool. Cook some new potatoes . Hard boil some eggs and chop several spring onions . When potatoes cool combine all ingredients together with mayo. Adjust amounts to how many you are cooking for. Our family loves this as a summer salad to accompany meat or salmon.

Ooooo fresh cooked beetroot with a sprinkle of black pepper sandwich
Or just in a salad of course …don’t eat too much as can cause your pee to turn red ….so don’t panic 😱

Bake the beetroot in a tray with foil covering. I put them in when I’m batch cooking. Cook on 180 for a least an hour. Leave in as oven cools . Peel then make up a solution of three quarters white vinegar to a quarter water add pickling spices and a teaspoon of sugar . Put clean jars in the oven then remove and pile in the beetroot and solution. Add lid and label . Keep in fridge after opening. It doesn’t keep as long as just vinegar but my husband eats it all with cheese. I hide it for a week as it’s best eaten when everything has melded . Good luck with a great find in your veg box.

I've grown beetroot for years. My favourites: cooknit, peel it, dice it, add finely chopped raw garlic, sea salt, black pepper and a good olive oil. Mix well and eat either as a starter with crusty bread or use as a salad.

Madhur Jeffrey has a fantastic beetroot curry recipe. My friends have loved it and you wont find this in an Indian restaurant in YUK. To be honest the UK restaurants are best mediocre. For the most part these are run by Bangladeshi people from the Silhat region.

If you want the real mcoy then the Chore Bazaar in Albermarle Street, London. This is how it should be, including the decor. Downside it's expensive, but worth it. Check it out on TripAdvisor.

Also in Kent Tumeric Gold in Tudeley. Lots of awards. While there check out the amazing Chagal windows in the tiny church.

tanith

I sometimes just eat as it comes I love beetroot but prefer it without the vinegar.

Me too, warm. Or in a sandwich.

I chop beetroot into a blackcurrant jelly made up with at least 1/2 pickle juice instead of water. Add some onion and blackcurrants so you end up with a nice pickle. I use sugar free jelly so it is Slimming world friendly.

Chrain is a lovely accompaniment.

My granny used to boil it for aged then slice it in vinegar in a jar. We had it with salad

I cut raw beetroot into approx matchsticks and add to salads — lovely! (I wash and peel it first)

Beetroot , feta and walnut salad
Chocolate and beetroot cake
Beetroot! Orange and rocket salad with balsamic vinegar
Beetroot soup
Beetroot brownies

Delicious cooked, sliced and left to marinade in golden syrup & vinegar (equal parts of each)

Peel, cut into big chunks then roast in olive oil with garlic, red onions and a few sprigs of thyme.
When cooked, make a glaze of a little stock and balsamic vinegar, pour over the veg and cook for a short while on the hob. Delicious with sausage and mash or a vegetarian alternative to sausages.

www.bbc.co.uk/food/recipes/roastbeetroot_72797
I chop the veg first to save on cooking time.

Beetroot and goat’s cheese tart .

Looks like we are in for a bumper crop of beetroot this year, so I am filing away these ideas for later use!

Roast, cool, peel, cube, chill.

Use in salad - toasted walnuts, chopped apples, greens.

Vinaigrette dressing, feta topping.

Beetroot Hummus with Tahini .. same traditional ingredients used in chickpea Hummus.

Serve with Pita (toasted in oven ) or out of the package ..

Wonderful !!!

Or roasted with lots of other veg and (say) some rosemary and maybe garlic...

Also good with cheese in ravioli...

Beetroot hummus is good.

I sometimes just eat as it comes I love beetroot but prefer it without the vinegar.

Make borscht.

If you have a juicer, juice the beetroot with some oranges and a small piece of fresh ginger.