Body & Soul0 min ago
Beetroot
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I have an abundance of fresh beetroot in the garden now - any ideas what i can do with them please?
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Beetroot & Onion Chutney
3 300g packs cooked beetroot dipped in malt vinegar, drained and finely chopped
450g onions, peeled and roughly chopped
350g cooking apples, peeled and roughly chopped
110g demerara sugar
1/4 tsp ground ginger
220ml malt vinegar
1 tbsp salt
Mix all the ingredients together in a large saucepan.
Bring to the boil and simmer gently, stirring occasionally, for 45 minutes.
Put into jars (prepared as for jam)while still hot and cover with jam lids or screw-on lids.
Store in a cool dark area. It will keep for several months.
3 300g packs cooked beetroot dipped in malt vinegar, drained and finely chopped
450g onions, peeled and roughly chopped
350g cooking apples, peeled and roughly chopped
110g demerara sugar
1/4 tsp ground ginger
220ml malt vinegar
1 tbsp salt
Mix all the ingredients together in a large saucepan.
Bring to the boil and simmer gently, stirring occasionally, for 45 minutes.
Put into jars (prepared as for jam)while still hot and cover with jam lids or screw-on lids.
Store in a cool dark area. It will keep for several months.
Red Flannel Hash
5 small potatoes, cubed
2 (15 ounce) cans sliced beets, drained
salt and pepper to taste
2 tablespoons butter
1/4 cup red wine vinegar, or to taste
Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.
Metric:
5 small potatoes, cubed
2 (15 ounce) cans sliced beets, drained
salt and pepper to taste
30 g butter
60 ml red wine vinegar, or to taste
5 small potatoes, cubed
2 (15 ounce) cans sliced beets, drained
salt and pepper to taste
2 tablespoons butter
1/4 cup red wine vinegar, or to taste
Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.
Metric:
5 small potatoes, cubed
2 (15 ounce) cans sliced beets, drained
salt and pepper to taste
30 g butter
60 ml red wine vinegar, or to taste
Pickled Beets
10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. Store in a cool dark place, and refrigerate after opening.
Yields 10 Pint Jars
Metric:
4540 g fresh small beets, stems removed
400 g white sugar
20 g pickling salt
945 ml white vinegar
25 g whole cloves
Note: Pickled beets are my favorite way to eat beets!
10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. Store in a cool dark place, and refrigerate after opening.
Yields 10 Pint Jars
Metric:
4540 g fresh small beets, stems removed
400 g white sugar
20 g pickling salt
945 ml white vinegar
25 g whole cloves
Note: Pickled beets are my favorite way to eat beets!
Gingered Beets
6 medium beets
1 cup orange juice
2 tablespoons candied ginger
2 tablespoons maple syrup
1/2 cup walnuts
1 tablespoon white vinegar
1 tablespoon cornstarch
Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.
Metric:
6 medium beets
235 ml orange juice
10 g candied ginger
30 ml maple syrup
60 g walnuts
15 ml white vinegar
8 g cornstarch
6 medium beets
1 cup orange juice
2 tablespoons candied ginger
2 tablespoons maple syrup
1/2 cup walnuts
1 tablespoon white vinegar
1 tablespoon cornstarch
Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.
Metric:
6 medium beets
235 ml orange juice
10 g candied ginger
30 ml maple syrup
60 g walnuts
15 ml white vinegar
8 g cornstarch
Beet Jam
4 lbs beets
3 lbs sugar
2 ounces fresh gingerroot, finely grated or sliced
3 lemons, juice and grated rind
1/2 lb almonds or walnuts, chopped
Wash and peel the beets.
Put them through a meat grinder or grate them.
In a pot, barely cover them with water and cook them slowly until they are tender.
Add the sugar, the ginger, the lemon juice and rind.
Cook until thick and clear, which will take about an hour.
Add the chopped nuts.
Makes about 6 pint jars.
4 lbs beets
3 lbs sugar
2 ounces fresh gingerroot, finely grated or sliced
3 lemons, juice and grated rind
1/2 lb almonds or walnuts, chopped
Wash and peel the beets.
Put them through a meat grinder or grate them.
In a pot, barely cover them with water and cook them slowly until they are tender.
Add the sugar, the ginger, the lemon juice and rind.
Cook until thick and clear, which will take about an hour.
Add the chopped nuts.
Makes about 6 pint jars.
Chocolate Beetroot Cake
30g cocoa powder
115g plain flour
1.5 teaspoons baking powder
Pinch of salt
150g caster sugar
240ml corn oil
1.t teaspoons vanilla essence
3 whole eggs, beaten
200g plain cooked beetroot - well drained & grated
110g plain dark chocolate, chopped into small pieces (rubble rather than dust)
Preheat the oven to 375F/190C/Gas 5.
Sift the cocoa powder, flour, baking powder and salt into a large mixing bowl and mix in the sugar. Add the rest of the ingredients and mix well.
Grease a 18.5cm (7-inch) cake tin with butter and line with greaseproof paper. Pour in the cake mix.
Bake for 50 minutes, until a skewer comes out clean. It will be fairly moist and 'fudge-y' in the middle.
Turn out, and cool on a rack. Serve dusted with icing sugar and with a dollop of creme fraiche.
Tips:
When the cake is cool, coat with a plain chocolate glaze: melt 150g dark chocolate in a bowl set over a saucepan of simmering water, and stir in 125ml double cream. Mix together thoroughly. Allow to cool a little, then pour over the cake to coat it evenly.
30g cocoa powder
115g plain flour
1.5 teaspoons baking powder
Pinch of salt
150g caster sugar
240ml corn oil
1.t teaspoons vanilla essence
3 whole eggs, beaten
200g plain cooked beetroot - well drained & grated
110g plain dark chocolate, chopped into small pieces (rubble rather than dust)
Preheat the oven to 375F/190C/Gas 5.
Sift the cocoa powder, flour, baking powder and salt into a large mixing bowl and mix in the sugar. Add the rest of the ingredients and mix well.
Grease a 18.5cm (7-inch) cake tin with butter and line with greaseproof paper. Pour in the cake mix.
Bake for 50 minutes, until a skewer comes out clean. It will be fairly moist and 'fudge-y' in the middle.
Turn out, and cool on a rack. Serve dusted with icing sugar and with a dollop of creme fraiche.
Tips:
When the cake is cool, coat with a plain chocolate glaze: melt 150g dark chocolate in a bowl set over a saucepan of simmering water, and stir in 125ml double cream. Mix together thoroughly. Allow to cool a little, then pour over the cake to coat it evenly.
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