47 and still undecided if beetroot is great or terrible.

[FloorCushion]

Keep ordering it and putting it in salads thinking ‘yeah, this salad and ergo my life will be better with some soft purple stuff in it’ and then I eat it and I’m slightly unnerved by both the flavour and texture.

Does beetroot ever get better?

I love it. Even boiled and earthy tasting.

I can see from this thread I’m weird!

I remember once being totally freaked out because my poo was red. I was ready to call the doctor or go to hospital. I called my friend, who was on her way home, at the airport and at customs, if she checked her poo yet. Long pause...why? she asked. Mine is red! I'm freaking out! Hysterical laughter from her it's the beets from dinner last night! You're fine!!! 🤦‍♀️

Mine was green once from too many blue bols shots. The actual panic.

How much did you drink?! 🫣

Ditto

Evolutionary genetics.

That sounded good in my head anyway.

Red beetroot tastes of mud. Who actually wants to eat mud?
If you can get hold of them, golden beetroot or bullseye/chioggia beetroot are much nicer tasting. You can eat them raw in very thin slices, and the bullseye one looks very cool.
This recipe is just fit as.

Aussie here.. I think it’s our national vegetable.

A pick-a-deli container of Golden Circle sliced beetroot is in every Australian fridge.

Hamburgers must contain beetroot.

My favourite quick sandwich treat is toast, with butter, sliced tasty cheese and slices of beetroot.

I like the fresh ones. Boiled for 40 min and once cooled, diced into small cubes with tomatoes and spring onion. Coarse salt and olive oil.

I am not a big fan, memories of my Mum cooking the allotment glut of beetroot in the pressure cooker, which didn't smell that nice! However I was once served it at a dinner party and it had been cooked in blackcurrant jelly, and it was so delicious.

I too have a jar of the vinegar laden stuff in the back of the fridge. I go through phases and think I need this. Then I have some (and chances are I spill some in a white top ffs) then I decide that I prefer pickles.

I like it roasted the best. But it's a complete pita to make as they take forever to roast, this peeling nonsense (as apparently it's a crime to peel them before roasting). Then the skin shrivels and I can't get them successfully peeled.

I have decided life is too short to faff with beetroot when I can have far easier to cook and better tasting asparagus instead.

I grate it raw into salads, using the food processor. That's nice. Or roasted in goats cheese, walnut and beetroot salad. I never buy the stuff in vinegar, which I find overcooked and unpleasant.

It's rank.

And the shrink wrapped is nasty, too.