What can you do with beetroot

[GooseyLoosey]

Have dozens of the things in the garden this year and have never cooked one in my life. Was force fed pickled ones when younger and loathed them as a result. However, I have been persuaded that they may actually be edible so any ideas on what I could do with then gratefully received.

I was blown away by how nice beetroot soup was!

The recipe I used (think it was Hugh Fearnley-Whittingstall) was to grate the raw beetroot and cook it gently, then add beef stock and puree it. You serve it with crumbled up feta (but I used Wensleydale and it was nice too).

It is gorgeous roasted.

Roast slathered in olive oil,ad some garlic and when done chop up and mix with some feta mmmmmmmmm

I love roast beetroot, feta cheese and tomato salad (but dh hates it!)

You can either boil them or roast them (they generally cook quicker than potatoes) - basically you do to a beetroot pretty much anything you do to potatoes or carrots.

If I'm roasting a chicken, I often put a dish of beetroot chunks rolled in a a small amount of oil in the oven about half way through cooking the chicken - it's delicious. You could even just throw the beetroot in the roasting tray around the chicken.

Borsch (beetroot soup) is a bit of acquired taste, but it tastes nothing like pickled beetroot.

Dd quite likes mashed up roast beetroot - it's quite sweet, and makes a change from carrots.

Oh, and be aware that beetroot turns your wee red - it's a bit alarming if you're not expecting it

Thanks.

Next week's menu will now feature roast beetroot and beetroot soup with feta (sounds lovely).

Can you chuck it casseroles?

wash (but be careful not to scrub too hard and make it "bleed"), wrap in foil and roast, peel off skin whilst still hot & serve with knob of butter or some crumbled feta and balsamic vinegar and a hunk of bread.
or chop and serve in puy lentil salad (simmer with wine, stock, carrots, onions and garlic and drain when cooked) - throw in a few chopped salad onions

beetroot and apple salad
roast beetroot, apples, leaves (i.e. rocket or watercress), spring onions or shallots. make up dressing with chilli jam, sherry vinegar and olive oil

beetroot and bean salad
beans (such as haricot or flagelot), grated raw beetroot, and then just experiement with different kind of dressing. This is best done in advance as flavours can take time to soak in.

my father used to serve beetroot in cheese sauce but i wouldn't

we love borsch here, we have it with ham and boiled potatotoes.

More good ideas - thanks. Like the idea of the beetroot and apple salad as I think we have all of the necessary stuff in the garden.

Any more suggestions gratefully received as I do have an awful lot of them!

I've put it in a pot with a whole chicken and other veg and it was really good.