Beetroot again

You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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Post: # 68063Post ohareward »

Hi Directbulbs. Welcome.

Here are a couple of recipes.

Chocolate beetroot muffins

You need:
2 large beetroot, (not canned) cooked, peeled and grated
1 and three quarters of a cup SR flour
Third cup cocoa powder
1 cup brown sugar
2 eggs
Third of a cup olive oil
Third of cup buttermilk

Put oven on to 225C while you mix the muffins.
Muffins must be put into a hot oven or they won't rise well.
Mix well, by hand- mechanical mixers over beat them.
Place in greased muffin pan or paper cups.
Cook for about 25 minutes, or till well risen and kitchen smells of chocolate.
Check after 20 minutes to make sure they aren't singeing on top.
Eat that day! They really aren't as good after a day or two, as they are low in fat.

Beetroot Pickle

Here's another of Sally Wise's recipes. She's a clever lady who's fascinated with jams and pickles. A listener asked Sally for her recipe for pickled beetroot.

You need:

Beetroot, sugar, white vinegar, cinnamon, allspice, cloves, peppercorns and some salt.


approximately 1 kg beetroot

1 to 2 cups of sugar (according to taste)

1 litre of white vinegar

1 teaspoon of cinnamon powder

1 teaspoon of allspice

12 cloves

12 peppercorns

1 teaspoon salt

Cook the beetroot, then peel and slice and pack into sterilised jars. Combine all the other ingredients in a large saucepan. Bring to the boil, then remove from the heat. Allow to stand (covered) for 20 minutes if possible to allow the vinegar to cool a little and the flavours to infuse.

Strain the vinegar, then pour over the beetroot slices in the jar, making sure that they are well covered with the liquid. Seal with non corrosive lids.

Note: Extra spices can be added, such as ginger, cardamon or star anise.

Chocolate Beetroot Cake

You need:
4 eggs
1½ cups canola or vegetable oil
2 cups caster sugar
2 teaspoons vanilla essence
2½ cups plain flour
½ cup cocoa
2 teaspoons salt
2 teaspoons bicarb soda
1 x 825g can beetroot, drained and blended, raw beetroot will also do.

Chocolate Icing:

125g cream cheese
30g chocolate, melted
1½ cups icing sugar, sifted

Beat eggs in a large bowl.

Gradually blend in oil. Mix in sugar and vanilla.

Sift flour, cocoa, salt and soda together. Fold lightly into egg mixture with beetroot.

Pour mixture evenly into two greased 23cm cake tins. Bake in a moderate oven (180C) for 1 hour or until cakes are cooked when tested with a skewer.

Allow cakes to cool in tins for 15 minutes. Turn onto a wire rack to cool completely.

To prepare icing: beat cream cheese until creamy. Blend in chocolate. Fold in icing sugar. Spread over cooled cake.
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Beetroot recipes

Post: # 68233Post Directbulbs »

Thanks very much for the recipes - I am intrigued to try the beetroot and chocolate recipes, a combination that hadn't even entered my head to try!!

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Post: # 68236Post Wormella »

It's a good combination! Welcome.

i think we should put together some kind of beetroot receipe cookbook - a help to anyone with an allotment or veg box I'm sure!
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Post: # 68310Post Shirley »

I started to compile a load of beetroot recipes - I'll post them sometime when I get round to it.

Must say that I LOVE beetroot and chocolate cake.... and beetroot curry is fab too. Can't wait for mine to be ready.

I'll move these beetroot recipes to the recipes section and put a link in this thread to them - otherwise many people might miss them completely... and they look GOOD :cheers:
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Post: # 68465Post Cheezy »

I love beetroot, and beetroot leaves I think are better than spinach.

Unfortunately its a battle with MOH who isn't so keen. however two successful recipes this weekend.
I went to the BBC site and searched for beetroot recipes, there are something like 7 pages of results!. Ones I will be trying are beetroot rissoto and beetroot taglitelli.
Heres a quick salad which was great:
1 lb raw finely grated beetoot
dash orange juice (equivalent of 1 orange)
pinch salt/pepper
toasted sunflower seeds (2 tablespoons)
parsley, though I used corriander and it was great.

Very nice and juicy salad.
I used the beet leaves in a chickpea, dill curry as a spinach replacement.
It's not easy being Cheezy
So you know how great Salsify is as a veg, what about Cavero Nero,great leaves all through the winter , then in Spring sprouting broccolli like flowers! Takes up half as much room as broccolli



Post: # 69528Post yugogypsy »

Help, I need a recipe for pickled beet root, mine has disappeared :cry:

And theres a lot of beetrrot in the garden. :cheers:


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