Beetroot is my latest passion; I can't get enough of it. I've always eaten Beetroot, but now I'm obsessed.
When I recently had high blood pressure, I looked on 'the net' for naturally lowering foods, and top of every list was Beetroot.
This pre-cooked, vacuum packed, Beetroot is perfect for me. No long cooking process, it's quite cheap, and it's prepared in exactly the same way that one would at home. I open the pack, slice one or two roots, and sprinkle with sweetened Raspberry Vinegar; it's that simple. I must say, my daily lunchtime dose is awaited with genuine eagerness. It is simply delicious; and my blood pressure is remaining low.
Beetroot recipes are few and far between. I do occasionally put a lump in with my Humus, simply for the colour, but otherwise it tends to go in salads. If I was growing my own Beetroot I might roast a few, but usually it's eaten from a vacuum pack.
With the amount I've eaten recently, I've now run out of Raspberry Vinegar, so I've had to make more.
Luckily there was a small bag of Tayberries in the freezer. Mix with clear vinegar and some sugar, leave for a few hours, then strain into a bottle. Voila! Splashed on your sliced Beetroot it's a partnership made in heaven.
39 comments:
Our new season beetroot is growing well but will be a while till harvest.
I grew only a small amount this year, but they didn't do too well. These above are more reliable.
I join you in singing beetroot's praises. I usually have some sort of concocted salad for my tea and one of the things it usually contains is beetroot. Here I can buy it in maple syrup - naughty but nice.
I take beetroot sandwiches with me to the cinema. I end up with beetroot stains on my face. I eat beetroot everyday.
It looks delicious,
Those vacuum packed beetroot are brilliant - we've usually got one in the fridge as they have quite a long life. Like you though, we have them with salads, and it is getting a bit cold!
I make a great but easy beetroot, gorgonzola dolce, and walnut tart. You simply layer the above between 2 packets of all butter ready rolled puff pastry. If you want a punchier cheese go for gorgonzola piccante or stilton. Use a sharp knife to cut diagonal slashes across the top layer. Cook for 20 - 25 mins at 220C (non fan).
As a kid I hated beetroot (school dinners I guess) but now enjoy it - and wise minds think alike, I actually bought some yesterday vacuum packed. I usually add vinegar but will try the raspberry vinegar now too as it has a wonderful taste all of its own doesn't it.
The Maple syrup sounds a little too sweet for me, but I can understand its appeal.
Mucky Pup.
It is Yael.... It's almost lunchtime, so I shall soon be having some more.
They are so useful when the mind goes blank. Delicious too.
THat sounds really good (and easy); I'll definitely give it a go.
It goes so well with that sweet fruity vinegar.
My favourite weekend breakfast as a child was toast with tinned beetroot and mayonnaise. I could have eaten it every day.
I am just about to do it again.
Be it a Greek salad or English salad, we always have beetroot and we prefer tinned to fresh and only Edgell baby beets, an Australian company, but don't quote me on that.
I've never seen vacuum packed beets before! A popular salad here is some type of greens (maybe arugula), beets, feta cheese, a few dried cranberries, red onion, and vinaigrette. -Jenn
Buy fresh beetroot, I am sure you must be able to get them from your local greengrocer. Wash, wrap in tin foil and cook them in the ash of your stove. They knock the socks off their vacuum packed poor relation.
LX
That's a new one on me. Was it a family recipe?
I presume you're on commission!
The vacuum packs are very handy. No work; just the pleasure.
I'll buy some tomorrow, and try your method. It certainly does a good job with our spuds.
I remember eating Pork Pie and Celery sticks in the cinema. The celery made a terribly 'crunch'.
i finally found the reference to carp and crap in a Bruce Chatwin book;
https://books.google.com.au/books?id=8J-tBQAAQBAJ&pg=PA26&lpg=PA26&dq=bruce+chatwin+carp+crap&source=bl&ots=nc-9o_l36k&sig=ACfU3U000K5DJvjAGGGrcMG5Uyhja5f4pg&hl=en&sa=X&ved=2ahUKEwjD0IWquI_mAhWKT30KHaRfAL0Q6AEwAHoECAgQAQ#v=onepage&q=bruce%20chatwin%20carp%20crap&f=false
Restaurant menus can be very amusing; and quite frightening!
You should grow your own next summer. I pick them quite small and they only take twenty minutes boiling to be tender. Check out Hugh Fernley-Whittingstall's chocolate and beetroot brownies.
There are plenty of recipes that use beetroot, adding it to chocolate cake and so on. A nice light summer side dish is to grate together beetroot and an apple. All red fruit and veg are supposed to be very good health providers. I've now used up this year's home grown supply and am buying raw bunches from Waitrose. The vacuum packs from Aldi are much cheaper but I need raw for some of my recipes.
Reading Sue's comment I'm now going to try Hugh Fearlessly-Eats-it-All's brownies.
I still have some of this year's crop in the freezer. I must admit that I am not fond of adding any type of vinegar, I just roast them, slice and eat them as they are.
I did grow some this year, but they didn't do too well; too dry, and too hot.
The combination of Beetroot and Apple sounds good. I'll remember that for next summer.
I do like a splash of vinegar.
We get those vaccum pacls too and I love the beetroot. So easy to use this way. However, traditional people want the green leaves as well so I usually have to boil the hell out of a bunch of beetroot before we eat ours. Here they are eaten with a garlic and bread sauce.
We love beetroot too, and a favourite is sliced wafer thin or grated, both raw, in a salad.
Probably - and of course the home-made mayonnaise was the utterly sacrilegious combination of condensed milk, mustard powder and malt vinegar, so all made for a glorious pink sweet and sour taste sensation!
You would absolutely love this beetroot relish:
https://www.taste.com.au/recipes/beetroot-relish-2/1ba62cce-b368-4208-8144-5e9b8c3c9c34
I thought I may have upset a few 'traditionalists' by talking of vacuum packs, but both have their advantages. I go for the easy option.
I shall have to grow more next year. We hardly ever eat it raw; we should.
Thanks for that. The ingredients all sound good, and it doesn't sound difficult to make. I've bookmarked the page!
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