What to do with all this beetroot?

[lovelygreenleaves]

Does anyone know how I can preserve beetroot? I'm sick of eating it now!

[Green Aura]

The only ways I know are pickle, chutney or freeze.

[lovelygreenleaves]

The only ways I know are pickle, chutney or freeze.

Hi Green Aura, is beetroot chutney nice? I'm so sick of the taste it now but chutney sounds like a good idea!

[Green Aura]

Erm, it's beetrooty?

Actually I've not tried it - that I recall.

But I found this recipe in anticipation of mine ever growing - at the moment it's got lovely tops but not much underneath.

Beetroot Chutney

* 3 Ibs Beetroot
* 1 Large Onion
* 1 Large Cooking Apple
* 12ozs Sugar
* 2tspns Ginger
* Level tspn Salt
* 1 Pint Vinegar

Cook Beetroot and dice into small pieces
Peel and dice onions and apple
Put in a preserving pan and add the sugar, salt, ginger and vinegar.
Bring to the boil and simmer until ingredients are soft.
Put this in heated jars and seal.

I'm not sure why you need to cook the beetroot first.

[lovelygreenleaves]

Great! I'll definitely try that thanks! Does anyone know if I really have to boil beetroot before I freeze it?

[Shirley]

Curry or cake - am sure there have been other suggestions. Sell it? I bought a bunch from the greengrocer for £1 (around 6 beets)

What area are you in?

[Milims]

Not preserved, but I make Prickly Green Salad and Purple Pakora with mine.
The Prickly Green Salad is simply grated raw beet root, grated onion, sultanas, oil, lemon juice, oregano and salt and pepper.
For the Purple Pakora I simply grate raw root veg and onion, add some garlic, salt and curry powder and mix in flour and egg to make a batter round it. Then just deep fry. They can be frozen successfully and are a great way to use up the end few bits of veg in the veg box!

[Shirley]

I love that purple pakora idea - will definitely try that one. Thanks.

[Carltonian Man]

Prickly green salad sounds nice Milims. Just as an aside, we never boil beetroot. If cooking it we peel first, slice 5mm thick and microwave for three minutes in a lidded pyrex with a couple of tablespoons of water. Next it usually then goes in a frying pan for a couple of minutes with a splash each of olive oil, balsamic vinegar and honey along with slices of fresh ginger. It always seems to cook well and saves on the gas bills.

[Green Aura]

The only thing I have to add is borscht

[Millymollymandy]

Oh good grief!!!!! I just read that, for one second, as horseshit.

[Green Aura]

Does it taste good with beetroot - lovelygreenleaves sounds like she's at the point of trying anything

[JoseyJo]

Hi,
I made beetroot and apple chutney a couple of years ago and it was nice, and a LOVELY colour. I like the sound of that recipe with ginger in.
Jo

[Milims]

Oh good grief!!!!! I just read that, for one second, as horseshit.

ROTHFLMFAO
I'm so pleased it's not just me that misreads stuff - you should just hear what I made of the headline "Britain Facing Big Slug Plague"

[Millymollymandy]

I can't misread that one Milims, I did try doing a really quick glimpse but only got Prague instead of Plague.

Maybe people see different things from others, I find that on the word borscht the b looks like an h.

So what does it say to you?