Beetroot

Hello all - having grown a row of beets, I want to preserve some of them whilst they are still small. Does anyone have a simple recipe please? All I know is that it takes a lot of suger and a lot vinegar !! Shocked

Thanks

wellington womble

I've never pickled beetroot, although I think you're right about the sugar-and-vinegar. I'll have a look in the preserved book in a bit.

Bebo

You can either boil them or roast them in foil - I tend to roast as they keep their colour better. Twist the tops off and leave the root on, give em a wash, wrap in foil and bung in a low to medium oven for an hour / hour and a half. Let them cool a bit then peel and slice (or leave whole if small), pack them into a sterilised jar and pour vinegar over. I know some people put sugar in the vinegar to take some of the sharp edge off, but we like them vinegary so don't usually both.

lottie

If you just want plain pickled beetroot like you can buy, just cook them then peel put in a jar and pour spiced vinegar[home made or bought ready] over them---If you buy the spiced vinegar you can use the jar it comes in to put the beetroot in. If you want relish type recipes or spiced vinegar recipes there are loads on the web.
p.s. If I roast them rather than boil in salted water I add a little salt to the vinegar.

Faithmead

Hey cool........I've just done the baking version and they smell dee-lish Very Happy

Will jar them up and put the pickling vinegar on when cool. Just HAD to have a taste.....gorgeous. Wink

Now....what about the leaves Rolling Eyes

Can I just chop them up and have them raw in a salad??

Bebo

Yup, if they are still small and tender. Or you could cook them just like spinach - steamed with a little butter as we just had with our Sunday lunch.

ariana

I usually pickle some, but I freeze the rest. Just cook them by whatever method, then once they are cold, peel and slice (or keep small ones whole) and open freeze on a tray. Bag up once solid.

lottie

My neighbour where we used to live hailed from India originally and used beetroot regularly as a colouring in dishes--I used to give her home grown veg,eggs and honey and she used to do us a cooked dish on saturday night---nothing like what you get from a takeaway---We had the best deal Very Happy

Faithmead

ariana wrote:

I usually pickle some, but I freeze the rest. Just cook them by whatever method, then once they are cold, peel and slice (or keep small ones whole) and open freeze on a tray. Bag up once solid.

Oh I like that idea Wink

Faithmead

lottie wrote:

Wow, lucky you......that's a good neighbour to have Wink

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