|
|
|
Beetroot |
|
There's so much more to beetroot than the sliced, pickled variety you can get in supermarkets.
Whether you're a lover or a loather of the beetroot-in-jars, it's worth trying fresh beetroot.
The flavour is delicate and they're both easy to cook and grow.
Go straight to:
|
|
|
|
About Beetroot |
Beetroot is in season from around May to October in the UK, although many think of it as a winter vegetable, because it's a root crop.
It would seem that eating the traditional purple root is somewhat of a new thing. There are references from the Ancient Greeks about the leaves, but the roots were long, thin and not eaten until the 1500s, at least.
Both the root and the leaves can be eaten, though few of us have probably tried the leaves.
 You can eat the root raw or cooked. Baby beetroot are delicious grated raw, in salads (such as with Beetroot and Fennel Salad With Sage Croutons).
Raw beetroot contains a large amount of vitamin C. But this reduces with cooking. The leaves are a good source of vitamin A.
Since Roman times, beetroot has been prized to treat disorders of the blood and was used as a laxative and a fever reducer.
Important note: beetroot can turn urine red, so bear this in mind, before you run to the doctor!
 Did you know...?
Not all beetroot is purple. There is a golden beetroot variety, with yellow-orange flesh and a slightly sweeter taste. Does this mean the end of beetroot stains??? |
|
How To Choose |
Pink Beetroot! |
Look for fresh beetroot that is unblemished, with firm roots.
Damaged beetroot are still edible, but won't store well.
As beetroot ages, the roots start to shrivel and eventually go mouldy.
Small to medium-sized roots have the sweetest flavour. Large roots may have a woody centre. |
|
|
How To Store |
You can store beetroot in the fridge or on a cool, dark shelf. It'll normally keep for a few weeks when it's young and fresh. It depends how long it has already been stored before you get it.
Gluts of beetroot can be made into soup (Borscht), pickled or baked and frozen. |
|
How To Use |
The leaves are used in salads and the roots can be eaten raw or cooked.
Baby beetroots are delicious if scrubbed and then baked at 180 C for about an hour.
Don't peel them or prick them before baking or they'll make a terrible mess of your baking pan!
You can boil whole, baby beetroot. Just make sure you leave about an inch of stalk attached, to stop them losing their colour.
If you want to peel cooked beetroot, it's a good idea to wear gloves, or you'll be sporting a natural purple nail varnish for weeks to come...
Home-pickled beetroot is delicious and a great way of storing your harvest.
It can be grated, raw, in salads, baked whole or served cooked as a side vegetable. |
|
Suggested Recipes | |
|
| Baked Beetroot |
This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. They cook more quickly and taste sweeter.
| |
| Beetroot & Orange Salad |
The combination of beetroot, orange and coriander is fragrant and the flavours really compliment each other.
| |
| Beetroot and Celeriac Gratin |
This recipe for beetroot and celeriac gratin is on test - but still available for you to try. Why not give it a go?
| |
| Beetroot and Fennel Salad With Sage Croutons |
This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad.
| |
| Beetroot And Orange Soup |
The fantastic colour of this soup makes a wonderful change from the earthy colours of other winter root vegetables and the greens of winter brassicas.
| |
| Beetroot Hummus |
Here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.
| |
| Beetroot Soup (Borscht) |
This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware it's staining potential!
| |
| Boiled Beetroot |
This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. They cook more quickly and taste sweeter.
| |
| Caramelised Beetroot |
This recipe is great because it brings out the sweetness of the beetroot and you can leave it to cook in the oven while you prepare the rest of the meal.
| |
| Pickled Beetroot |
Personally, I like shop-bought pickled beetroot. But this recipe for home pickling is much tastier and it's fun to experiment with the ingredients.
| |
| Pink Mash |
This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go?
| |
| Vegetable Tempura |
Although it's deep-fried, as long as the oil is hot enough and you drain the tempura after cooking, it's not that bad...! Quick, delicious and a nice change from sticking your veg in a curry!
| |
| Watercress, Spinach & Goats' Cheese Salad |
I invented this recipe one lunchtime when we were all craving salad – in the depths of winter. The warm goats’ cheese and delicious dressing makes this salad a filling winter or springtime treat. You can also use kale, chard or beetroot leaves.
| |
|
| |
Got one? Send us your beetroot recipe!
|
|
| |
|
| |
| |
|
