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Posted by petula61 (U13769329) on Friday, 17th July 2009
Who ever suggested peeling and roasting beetroot is a saint. This is an amazing recipe and I thank you who ever you were to suggest it !!!
If you are going to use roasted beetroot for some thing else, you don't need to peel them. The skin will peel off easily. I wrap them individually in foil to avoid pink mess.
What 'amazing recipe'?
While we're on beetroot, could I recommend Barbietola di Chioggia. I've grown them this year for the first time. They are delicate pink rather than red. They are excellent roasted and the flavour is wonderful, sweet and earthy. They are a fantastic addition to salads.
, in reply to message 1.
Posted by grandcottagegardener (U13922126) on Saturday, 18th July 2009
Petula - like Oldends I missed out on the recipe. After your rave review is there any chance of you posting it again?
I don't know if this was the one but I found it googling:
, in reply to message 6.
Posted by grandcottagegardener (U13922126) on Saturday, 18th July 2009
Many thanks for the link Aspidistra. Will try the recipe sometime next week. I've never thought of roasting beetroot before!
I had roast beetroot for dinner tonight! I've never bothered peeling them. I pick them straight from the garden so the skins don't get time to get tough. The variety I've grown this year are Alto F1 hybrid. They're cylindrical so take up less room in my raised bed than other beetroots. Anyone else got any favourite varieties?
linda
ping!
The skin is one of the best bits of roasted beetroot when it goes all crispy. Yum
Oh. I made the mistake of peeling the ones I had. It is Burpee's gold, lovely colour and good taste - would look lovely having a mix of half purple and half gold roasted beets!
There is something about beetroot - I don't know what it is, whether it is the sugar in them or something but I always feel good after I've eaten them.
Beetroot jelly. Cook 2lbs beetroot. Peel & cube them. Dissolve 1 raspberry jelly in 1/2 pint water + 1/2 pint white vinegar. Pour over the beetroot (having put it into sterilized jars) & store in the fridge. Next time I make it I'm going to add a few chilli flakes.
PS I cooked mine in the slow cooker.
, in reply to message 12.
Posted by Violetscales (U10739184) on Wednesday, 22nd July 2009
Sorry for my ignorance but what do you do with beetroot jelly? Is it a eaten as a savoury or a dessert?
hi i make mine with blackcurrant jelly, its lovely with cold meat and homegrown salad
, in reply to message 1.
Posted by vegslovingmonique (U12003276) on Wednesday, 22nd July 2009
Please Petula, give us the recipe!!!
Mo.
Hi there beetroot fans !!! we have been away following the magic Tour de France...poor garden had to wait for our return. Yes the recipe posted here is fab I really recommend it. But if you dont want to fuss just wash and toss in loads of olive oil add what ever herbs you have to hand and roast in oven with what ever you are cooking , could not be easier enjoy !
, in reply to message 16.
Posted by vegslovingmonique (U12003276) on Monday, 27th July 2009
Hi Petula,
Growing is not easy for me, but cooking is even worst! Do I put the whole beetroot in or do I make slices? Take the roots and leaves on top off? How long does it take? Can I put a fork in to know when they are done? You said: 'With what ever you are cooking ...' do you mean put other vegs in the same cassarol? Or do I put those in later?
As you can see, no experience what so ever, so your answer is of great value to me!
Thanks for answering.
Mo.
Ok this has exploded out of all proportion ! what fun.
<> Roast Beetroots
a)Cut off leaves (give to rabbit ?) and rooty bits, wash well.
b)You can peel or not
chop in half/slices or leave whole
c)spray well with olive oil
d)put in any cooking tin/casserole dish,if you line with foil saves washing up.
e)put into oven at high-ish temp 200 degrees c
about 30/45 mins........
they will look and smell cooked but if still crunchy no problem either just enjoy !
f)put in sprig of rosemary/ clove of garlic/ salt if liked
g)smother in balsamic vinegar when hot is good too !!!
Just have a go and enjoy !!!
Or try layering slices of beetroot and slices of potato in a baking dish (slice about 1cm thick), add some finely chopped garlic and/or herbs, drizzle with olive oil and bake in a fairly hot oven (as with roasted beetroot). Delicious
yum yum yum ping
, in reply to message 20.
Posted by vegslovingmonique (U12003276) on Tuesday, 28th July 2009
Thank you all so much for your friendly answers!
Mo.
thought this might be of interest to the Beetroot Club:
, in reply to message 22.
Posted by vegslovingmonique (U12003276) on Friday, 7th August 2009
Wauw, 92 seconds ....
Can't imagine what that would do for my BH !!!
Thank you Aspi, for charing,
Mo.
Ping again!
I've just done a variation on a Greek recipe by mixing up diced cooked beetroot, chopped cooked spinach, crushed feta cheese and a good helping of fresh mint. Added to it a large pinch of cinnamon, some fresh oregano then baked in filo pastry for about half an hour. It was really good. I also like doing beetroot and diced steak in a pie with a good measure of horseradish.
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