Friday 12 July 2019

Beetroot.



I haven't bothered growing my own Beetroot for several years, preferring to buy them vacuum packed, ready prepared, in threes; and for next to nothing.

I can't imagine that there's a great deal of difference between home and farm produced. Both are grown outdoors, both are prepared in much the same way, and both taste very similar; I really wouldn't know the difference in a blind taste test.

However, this year I did put in a row at Haddock's, and they have done very well. I harvested the first few yesterday.

I love the earthy flavour of Beetroot, I believe they're very good for you too; most red things are!

The next time I prepare some, I'll do twice the amount. It goes so quickly.



45 comments:

  1. Replies
    1. That's on my list, I've never tried them roasted.

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    2. Try them roasted with a drizzle of honey!

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  2. Think it is the iron in them that makes them healthy, beetroot chutney is not bad either.

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    1. They do actually taste as if they are doing you good; rather like Spinach or Kale.

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  3. I grow a whole bed of beetroot every year. It's my favourite crop. Try roasting with olive oil and thyme. Delicious!
    I grow the long rooted variety called "Alto". It never fails.

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    1. I'm beginning to think that I might make this an annual crop. They are very easy to grow, and the results are very satisfying.

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  4. Good for blood flow and keeping blood pressure in good order. I pickle a bunch each week in vinegar.

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    1. I know you are very keen on Beetroot. I think I saw somewhere that it was good for diabetics too.

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  5. I made some chocolate and beetroot brownies yesterday - naughty but delicious.

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    1. I'll tell Lady M, she might try that. It sounds very good.

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    2. I have made a brownie recipe that calls for rhubarb - is really good so I think beets would serve the same purpose.

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    3. It's a Hugh Fernley wotsisname recipe.

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  6. I like those vaccum packed beetroot too. So easy to use. However others prefer the fresh and eat the leaves as well.

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    1. I did wonder about the leaves, because they are 'beet', and 'beet' is usually edible.

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  7. They originate in Russia and are a seaside plant. Some gardeners sprinkle salt near them to make them feel at home. People often panic when their urine is red after eating beetroot or drinking its juice.

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    1. The only part of me that turns red after consumption is my tongue. If I grow them again next year I might try the salt business.

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  8. Your beetroot is a good size already. Did you know that twisting the tops off rather than cutting stops them losing their red colour into the cooking water. I try and eat some most days, like you say anything red is good.

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    1. I'd forgotten about twisting the tops off. Thanks for reminding me.

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  9. Roast beetroot is very good too. I only grew beetroot once. It wasn't a great success. But then few vegetables I've tried to grow have been very successful.

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    1. Yes, I shall be trying some roasted next week. I'm looking forward to it.

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  10. Did you do anything else to them after the boiling? Sliced In vinegar for instance?

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  11. As Rachel says - they are good for your blood. These days they sell concentrated beetroot juice mixed with presumably other things for marathon runners. I don't buy such products but I like beetroot and I had some yesterday in my salad.

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    1. We had some yesterday too. I need to cook more.

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  12. We usually get a good crop of beetroot each year. I love it and eat it every which way, but prefer it simply boiled then eaten cold.

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    1. That's normally how I do it; sprinkled with some vinegar

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  13. I like it hot, sliced up with butter and salt and pepper. Husband prefers it cold, pickled. I don't have great success growing it unfortunately. -Jenn

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    1. I obviously have a lot of experimental eating ahead of me. Hot with butter sounds very good too.

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  14. A Pennsylvania Dutch way is to pickle beets with cider vinegar and sugar, then to pickle hard-boiled eggs with them by shoving the eggs down into the brine. They turn pink and delicious. Here's a great recipe for preparing beet leaves as well as kale and chard:
    https://www.simplyrecipes.com/recipes/beet_greens/

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    1. Thanks for that Ruth. As a big fan of both Beetroot and hard boiled eggs, I'll definitely give that a go!

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  15. I enjoy beets also and as Ruth said beets pickled with hard boiled eggs are so wonderful.
    parsnip

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  16. We love beetroot here...not just cooked, but thinly sliced or grated in salads too.

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    1. I'm sure I've eaten raw grated Beetroot somewhere. I remember it being very good.

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  17. Wash, wrap in tin foil and bake in the oven, they retain their sweetness so much more. The colour of the water indicates to me a lot of the goodness has disappeared down the sink. Added to which if you like a hint of vinegar, a drizzle of balsamic in the foil gives you the best of both worlds.

    LX

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    1. That sounds perfect for our winters, when we have the woodburner going. I could pop some in along with the spuds.

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  18. I agree about it going too quickly. It is very moreish.

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    1. I'll have to do a big batch and pickle them.

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  19. we eat them sliced raw very thin, it goes very will with goats cheese and a sweet tangy vinaigrette.

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