Beetroot anyone?

[onlyfortonight]

I have just pulled up the last of the beetroot we planted this year. My DDs love it (Makes their tongue pink...nothing whatsoever to do with the taste!) but frankly I have no real idea how to make it edible except for my two many standbys - roasted in the oven with butter and grated raw in a salad. AND...I'M...BORED...WITH...IT!

Do any of you wise women have any ideas?

Chocolate cake? You can even make pink icing for it from the beetroot juice.

I also roast in the oven in a foil parcel with balsamic and thyme, but probably not that much more exciting than butter!

Mmm...I do have both thyme and balsamic, so it might make a standard recipe a little more interesting.

I've made a cake with it before...used one of Nigel Stater's recipes, but my word what a faff! Nice though...

Beetroot gratin.

Also cooked beetroot freezes well. I boil mine until soft, then peel and cut into chunks to freeze in bags.

you can simply boil the beetroot, peel, slice and serve cold with mayonnaise. Gorgeous!

BENGALI VEGETABLE CHOP
Boil two beetroots, two potatoes, and two carrots.
Mash coarsely, add salt, some roasted cumin seed powdere,red chilli powder, coarsely crushed and roasted peanuts, and some chopped cilantro (coriander leaves).
You can also add some boiled peas or edamame soybeans.
Form large two-inch balls.
Dip in cornflour,then beaten egg, roll in breadcrumbs. Repeat.
Now deep fry.
Or you can form patties, dip etc and shallow fry.
even kids love this!
Or
you can make BORSCHT SOUP.
allrecipes.com.au/recipe/5075/cabbage-and-beetroot-borscht.aspx
www.enjoyyourcooking.com/soup-recipes/borscht-beetroot-soup.html
Or
BEET SALAD Serves: 3
Ingredients
1-2 medium sized fresh beets (2 inches in diameter - OR use 3-4 smaller beets, whatever is available. You want the amounts of the root veggies to be about equal to one another. Hint: the salad will not be as tasty if you use canned beets!)
1 large peeled potato
1 large peeled carrot
2 dill pickles
1 small can of peas, drained
1 small onion
1 tbsp olive oil
1 or 2 sprigs of fresh dill, chopped
salt to taste
Directions
Boil the beet separately from the potato and carrot.
The potato and carrots should be cooked but firm.
The beet will take much longer to cook! Once you can get a fork in and out of it with ease, it's ready to take out and cool.
Once the boiled vegetables are cooked and cooled (and the beet is peeled) cut them into small pieces, and mix in a bowl together.
Cut the pickles and onion, mix with the vegetables.
Add peas, dill and olive oil, a dash of salt and mix well.
Cover and put in fridge for about 1 hour to let flavors marry.

beetroot chutney is lovely with cheeses and cold meats.

or else beetroot baked in cream. it is gorgeous.

beetroot is great in brownies. lovely lovely texture!

We had beetroot gratin tonight and it was lovely. The kids loved it too.

I am going to try some of the other recipes you've posted too...I think the Bengali Veg Chop will be next on the list.

I already make beetroot chutney Botanic, and I love it...I eat it straight out of the jar! However, made loads last month...hopefully last until Christmas...or may be not!

...now, any ideas for small pumpkins?

I love beetroot roasted with other root veg, onion, thyme and honey. Great cold next day with feta cheese.
I read a Lindsay Bareham recipe for beetroot risotto which sounded wonderful. Forgot to tear out and keep though - I think it was in the Times about a week ago.

You see I've seen the beetroot and cheese pairing before - yet I've never tried it...maybe that's next after the Bengali Veg Chop.

We used to have beetroot in cheese sauce. The beetroot was sliced iirc, but have never made it myself. Remember loving it though.

Grated with balsamic, olive oil, lemon juice, salt & pepper. Topped with crumbled feta cheese. Yum.

I boil the beetroot until it's al dente then caramalise it in sugar and water, add a splash of white wvinegar at the end and it's delicious.
Even the kids love it.

Agree with eeky that roast beetroot is great. Scrub thoroughly, no need to parboil, oven at 200C, veg oil in the roasting tin, about 25 or so mins depending upon oven.

Even people who hate beetroot like roasted beetroot. Lovely rich earthy flavour.

PS - Do NOT roast in the same tin as other veg unless you want all your food pink.

Marking place cos love beetroot.

Beetroot crisps - swoon.

Dancingqueen17

Beetroot, parsnip and sweet potato crisps?

Celeriac is also an option. It crisps well and its flavour improves (IMO).

Beetroot Gratin. Layer it up with parmesan and black pepper, pour some cream over it and bake it for 45 minutes. Lush.

Beetroot risotto with goats cheese is delicious. I can't remember which recipe I used, but loads come up if you Google it.

I also made beetroot chocolate brownies once, very tasty and I convinced myself they were healthy too!

Soup! Roast add to cumin seeds, boil for a bit, puree. Add cream, creme fraiche or crumble some feta on if you want it naice.

(warning, turns your wee pink. Just something to bear in mind when you go to the loo)