VegBox Recipes

Beetroot Jelly

This recipe was sent into us by Carole L, who says

"Beetroot Jelly was created as a posh picnic accompaniment when a group of us used to go every summer to the outdoor theatre at Hever Castle. One of us would take a whole cooked salmon whilst the other eleven had to produce an unusual side dish!"

We're really excited to add this recipe to our listings, Carole, so thanks so much for sending it in. If any of you lovely cooks out there have a go at this, do send us a photo and your comments.
 
 

Ingredients

3 medium beetroots
raspberry jelly
¼ pt vinegar
¼ water
 

Method

- Briefly cook the beetroot (by boiling them for 15 - 20 minutes after carefully twisting off their leaves) or use them raw if they are small
- Dice them
- Make up raspberry jelly with 1/4pt hot water
- Once the jelly cubes have dissolved, add another 1/4pt vinegar
-Add the diced beetroot and pour into a mould to set.
Serve with hot or cold meats or fish or with salad, cheese and crackers.
 

Time From Cupboard-To-Table

30 minutes preparation time, plus setting time for the jelly
 

Notes & Variations on Beetroot Jelly

You could use blackcurrant or redcurrant jelly too. And you can also make a cucumber jelly in the same way using raw cucumber, white vinegar and a lime jelly.
 
 
 

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Beetroot Recipes

Beetroot Hummus
Beetroot is one of those vegetables that seems to quickly build into gluts.

There's only so much you can pickle or bake, before you start to get bored.

So here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.

Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food.

The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks!

You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chick peas / frozen chick peas.

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? Thanks to Natasha Mangion for sending this in!

Natasha says: "My friend Karen & I went through a stage where we were interested in Chakras and colour therapies and we used to experiment with what we called 'Chakra Cooking'. This recipe is both fun and Very colourful and really gets you in touch with your Base Chakra which is Red.

I just like it because it's an interesting way to liven up mashed potato and it really looks striking!! Nice and bright on those dark winter days!

It's also a great way to get kids to eat veg."

Satisfying Salad of Carrot, Beetroot and Balsamic Vinegar
This fabulous combo was sent into us by Karina L in New Zealand. Karina says:

"I saw a woman eating it one day and it looked scrummy so I asked her what it was. It's a very good liver cleanser, apparently!"

We love that you asked her what it was, Karina, and we're delighted that you did.
Beetroot and Cheese Pie
This recipe was sent in to us by Judy B, who says:

"Unusual tried and tested favourite with family and freinds. Great cold for a picnic. Highly nutritious and calorific. Have to confess I got this from a recipe book twenty or so years ago but don't remember which one!"

If anyone knows the provenance of this recipe, do let us know. And if anyone makes it and wants to send us a picture and some comments or variations, we'd love to hear from you.
Red Onion, Beetroot & Boursin Tart
Delicious red onion and beetroot and boursin tart. Recipe provided by '5 a day box' in Wiltshire.
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.
 
 

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A simple and delicious recipe for cucumbers. The combination of flavours brigtens up a summer lunch.
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Vegetarian Burritos with Fresh Cucumber and Tomato Salsa
These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.
Salad Soup from Fiji
This recipe was sent in to us by Sue C in Fiji. Sue says:

"'Salad Soup' might sound silly - but think 'Gazpacho'! I dreamed this up when I was put on a mostly soup diet for a while and really wanted to make the most of salad ingredients as well as mixed veggie soup.

Amounts are not given - that depends on which flavour you want to dominate - or none at all. I use plenty of onion, garlic and coriander; and prefer it quite thick. 2 tins of tomatoes make a good start, with water added to about half the depth of the veggies - they cook down, of course. A big batch freezes well in single serving containers."
 
 
 
 

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