Long term beetroot commitment

[Goldrill]

I cannot get the hang of beetroot. Everything else in the veg box I have a set of things to do with it, and then there's always soup.

But the beetroot defeats me. I put it in coleslaw and it's only me who will eat it. I made brownies from two different recipes; the kids said they liked them but they didn't get finished (also used a lot of sugar etc).

I would like a thing to reliably do with them. I really like it pickled, in sarnies, but again only me who will eat them, so I end up cooking them and binning lots.

Any suggestions, please?

Chop the ends off, don't peel, quarter, put in roasting tin with drizzle of oil and sprinkling of sea salt. Roast at 180 for 15-20 mins depending on how big they are.

We serve as a side or just eat them straight out of the oven. Love them!

Nadias beetroot and feta pasta

I find them quite nice roasted- just cut into wedges and roasted like a carrot. That tends to make them a bit sweeter, so your kids may like them more.

Roasted is amazing! My kids love them that way

Well you can make beetroot soup. My kids eat beetroot muffins but my favourite way is to roast them using this River Cottage recipe. We serve it with lamb steaks but TBH my fussy children don't eat the beetroot.

Right; I shall go with roast and serve as side and see what I can persuade them on.

We also currently have 5 packs of feta (because DH can't use a shopping list), so that salad sounds good for this round.

Any good soup recipes which aren't too overpowering? My friend did a beetroot and apple one, which was quite nice but a bit... niche...

Thanks very much btw!

There is a really nice beetroot and chickpea curry in the roasting tin veg book. The colour was off putting in the photo, but it is very tasty!

I did a nice risotto once. Can't remember the recipe but there are probably plenty.

My kids eat beetroot in burgers. There are tons of recipes online. This one uses feta www.deliciousmagazine.co.uk/recipes/beetroot-and-feta-burgers/ but I usually make this version www.waitrose.com/home/recipes/recipe_directory/b/beetroot-burgerswithmustardmayo.html

I make beetroot and horseradish falafel and they’re really good!

Beetroot falafel are pretty good and the recipe makes loads. They freeze well. Tip - add more spices (I use more ground cumin and some ras al hanout), and some salt to the mix.

www.bbcgoodfood.com/recipes/beetroot-falafel

I make a dip with Greek yogurt, roasted mushed beetroot (in the mixer), salt, pomegranate molasses and goats cheese/feta. Delicious with tortilla chips and as a side dish

I peel them and grate them and eat them in porridge!

Roasted, as a side with sausages! Yum!

We love them boiled, cooled in wedges with lime juice and salt 😍

River cottage has a great recipe for beetroot hummus
www.rivercottage.net/recipes/beetroot-and-walnut-hummus

I love roast beetroot.

First time I had it was roasted with loads of of garlic in a tapas type place.

I regularly roast it in all sorts of ways (in honey and garlic, with just garlic, in balsamic vinegar, in sweet chilli sauce) and have it with sausage and feta or goats cheese like a sort of bruschetta or with salad.

It actually goes really well with spice, I often do a spicy mixed vegetable roast (beetroot, carrots, red onion) to serve alongside lamb / pork but agin it goes really well with cheese like goats cheese and feta.

I'm in the same boat! DH won't eat then and kids reluctant.

What works for me -

Riverford beetroot cake with cocoa powder everyone will eat this

this is lovely and healthy, I make it and freeze then have for lunch

Or I roast it with honey and the kids eat it, or make beetroot and walnut houmous a la Hugh FW

Also if your kids are a suitable age then we often play with peels or the cooking water too, or you can boil eggs in the water to dye them.

Baked like boiled potatoes then peel when cool-the skin slides off. Add to salad leaves with goats cheese and a few walnuts, with salad dressing.

I make these beetroot and feta samosas from Meera Sodha.

www.freerangerandy.com/blog/beet-and-feta-samosas

Borscht.
It's in my veins!
I make a lovely Borscht. I don't use meat but I do use beef stock.
The trick is lots of fresh dill, a good squeeze of lemon and a touch of cider vinegar. You'll need carrots and a potato.
This is a good recipe from the Guardian. It's the Polish way of cooking it, which I prefer. I also like to use my food processor with mine.
I tend to just do mine by instinct and I whip up a borscht very quickly. But the recipe I've given you is close to the one I know. It's worth getting to know how to make this wonderful, warming soup which I eat with lots of fresh dill (added to the dill already in the soup- I'm a bit of a dill addict) and a nice dollop of creme fraiche with a good twist of ground pepper on top.

300g beetroot, peeled
50g butter
1 small onion, 1 small carrot, 1 stick of celery, 1 small leek, all peeled where necessary and cut into small dice or rings
2 grains allspice
½ bay leaf
1.5l gelatinous beef stock
2 medium floury potatoes, eg Maris Piper, peeled and cut into small dice
½ small cabbage, shredded
4 cloves garlic, peeled and crushed
2 tbsp cider vinegar
1 tsp sugar
½ tsp ground black pepper
Sour cream and fresh dill, to serve (preferably Polish sour cream, which has a richer flavour)

1. Cut ¾ of the peeled beetroot into small dice (you may want to wear rubber gloves to do this) and set the rest aside. Melt the butter in a large pan, and then soften the onion over a gentle heat for 5 minutes.

1. Add the carrot, leek, celery, diced beetroot, allspice and bay leaf and stir well to coat with butter. Cook for another 10 minutes, adding a little stock if the vegetables begin to look dry. Meanwhile, grate the remaining beetroot.

1. Pour in the rest of the stock and the potatoes and simmer for 15 minutes, then add the cabbage, garlic and grated beetroot. Cook until all the vegetables are tender (about 10 minutes).

1. Add the vinegar, sugar, pepper and a pinch of salt and taste. Add a little more of any of these if necessary, then serve with a dollop of sour cream, a sprig of dill, and some Polish bread on the side.

We like this recipe which includes beets roasted in honey, with lentils and goats cheese stuffed chicken.

Mmm, I love Borscht, so thanks for the recipe. I add rice to mine. Is that a travesty 😃

This is great- thank you! I will be busy tomorrow and will report back. The borscht sounds particularly awesome (also struggling to get through a cabbage a week...)