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:
They are delicious roasted.
That's on my list, I've never tried them roasted.
Think it is the iron in them that makes them healthy, beetroot chutney is not bad either.
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.
Good for blood flow and keeping blood pressure in good order. I pickle a bunch each week in vinegar.
I made some chocolate and beetroot brownies yesterday - naughty but delicious.
I like those vaccum packed beetroot too. So easy to use. However others prefer the fresh and eat the leaves as well.
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.
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.
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.
Try them roasted with a drizzle of honey!
Did you do anything else to them after the boiling? Sliced In vinegar for instance?
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.
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.
That sounds good!
That's normally how I do it; sprinkled with some vinegar
We had some yesterday too. I need to cook more.
Exactly that; I'm a traditionalist.
Yes, I shall be trying some roasted next week. I'm looking forward to it.
I'd forgotten about twisting the tops off. Thanks for reminding me.
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.
I did wonder about the leaves, because they are 'beet', and 'beet' is usually edible.
I'll tell Lady M, she might try that. It sounds very good.
I know you are very keen on Beetroot. I think I saw somewhere that it was good for diabetics too.
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.
They do actually taste as if they are doing you good; rather like Spinach or Kale.
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
I enjoy it in salads.
I obviously have a lot of experimental eating ahead of me. Hot with butter sounds very good too.
That's how we normally eat it here.
I have made a brownie recipe that calls for rhubarb - is really good so I think beets would serve the same purpose.
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/
It's a Hugh Fernley wotsisname recipe.
I enjoy beets also and as Ruth said beets pickled with hard boiled eggs are so wonderful.
parsnip
We love beetroot here...not just cooked, but thinly sliced or grated in salads too.
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
I agree about it going too quickly. It is very moreish.
They are beautiful!
Thanks for that Ruth. As a big fan of both Beetroot and hard boiled eggs, I'll definitely give that a go!
I shall be doing that next week.
I'm sure I've eaten raw grated Beetroot somewhere. I remember it being very good.
That sounds perfect for our winters, when we have the woodburner going. I could pop some in along with the spuds.
I'll have to do a big batch and pickle them.
Lovely. And so easy to grow.
we eat them sliced raw very thin, it goes very will with goats cheese and a sweet tangy vinaigrette.
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