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| Season to Taste Recipes and Cooking advice for transforming your crop |
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19-10-2007, 07:13 PM
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 Well done Hawthorns. Surprised you needed to cook for an hour, though. Even my biggest ones have only had twenty minutes. OK after 20 minutes I turn the heat off and leave them in the pan but they have been beautifully tender.      |
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19-10-2007, 08:15 PM
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| Just don't be alarmed when the water in your toilet bowl turns a funny colour!  
__________________ My Majesty made for him a garden anew in order to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE) |
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19-10-2007, 09:38 PM
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| I skin (with a potato peeler) and quarter my beet and cook for no longer than 10 mins. Saves a lotta leccy!
__________________ ~ What do I think of Western civilisation? I think it would be a very good idea ~ Gandhi |
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20-10-2007, 11:44 AM
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| I boil in skins (with root intact and a tuft of the top grow on) for about 30 mins. Cool and the skin slips off.
__________________ Earth laughs in flowers. Ralph Waldo Emerson www.vegheaven.blogspot.com Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake) |
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20-10-2007, 04:34 PM
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| If you skin them first they 'bleed' a lot and their bright colour is reduced.
__________________ Earth laughs in flowers. Ralph Waldo Emerson www.vegheaven.blogspot.com Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake) |
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21-10-2007, 02:34 PM
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| The skin come off easier after they are cooked. I baked mine this year which did take about an hour but was worth it, they tasted really good, yum yum!
__________________ Imagination is everything, it is a preview of what is to become. |
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21-10-2007, 04:09 PM
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| Trow some in with your roaties on Sunday.Mmmmmm |
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21-10-2007, 04:16 PM
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| I like mine baked in the oven best. If I want to eat them hot as a veg, I peel 'em, chop 'em and spread them on a baking tray with a drizzle of olive oil and they take about 30ish mins depending on the size but will be in there the same time as other stuff so already using the gas. Alternatively if I want them whole for pickling etc, I'll simply clean them, wrap in oiled foil and then they can take anything up to an hour and a half. Skins will pretty much fall off and there's no mess. Don't like them boiled much as I find they loose a lot of the sweetness. Suppose it's personal taste but to me, if you rush them then you miss out.
__________________ Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now. Which one are you and is it how you want to be? |
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21-10-2007, 05:53 PM
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__________________ Imagination is everything, it is a preview of what is to become. |
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05-11-2007, 11:22 PM
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| the best nutrients are just under the skin! i just wash mine and chop into cubes then boil in as little water as possible until they are soft with lid on the pan. that or put them in a baking tray whole with a bit of oil and cook in the hot oven of the aga for 20 mins |
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07-11-2007, 06:07 PM
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| Grow white or yellow ones,you can peel them before cooking without them bleeding.They taste exactly the same though. Beetroot and mayonaise sandwiches--bliss!! |
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09-11-2007, 12:22 PM
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| I love beetroot, unfortunately, it doesn't like me. I'm violently allergic to it  . It's used in some dairy products as an emulsifyer so I have to watch the ingredients on things eg yoghurt.
__________________ "I prefer rogues to imbeciles as they sometimes take a rest" (Alexander Dumas) |
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09-11-2007, 06:34 PM
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| Gordon Ramsey recommends baking whole on a layer of corse sea salt which is supposed to draw out excess moisture and intensify the flavour. i used this method with the few i grew this year and they were superb. have bought several different varieies of beetroot this year, love he stuff |
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21-11-2007, 01:55 PM
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| Had a beetroot and pasta dish last night from the Abel and Cole cook book, it involved roasting the beetroot in the oven, letting it cool and skinning. You then cooked a bit of garlic in some olive oil, added the beetroot for a few minutes (I also added some mushrooms at this point). Add the juice of half a lemon, some single cream (didn't have any so used yoghurt), warm through and pour over pasta. Then put chopped toasted nuts, grated parmesan and fresh basil on top. Very pink but really nice and a lovely change. Must say the cookbook is one of the best I have, cooked about half the recipes and not had a bad one yet.
__________________ Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now. Which one are you and is it how you want to be? |
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22-11-2007, 01:56 AM
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| Alison, I have to agree with you. I love the cookbook too, and not having tried that particular recipe, most definitely will do now (given that I have a metre square of Bulls Blood Beetroots still waiting patiently in the raised bed for me to 'pull my finger out'?!) And I simply ADORE roasted beetroot, tossed around with roasted red onion, pumpkin, fresh herbs.... oh, I'm off on one now! Baby New Potatoes, Garlic....Chestnuts....
__________________ With Love, Wellie Give it some.... http://hollycottagegarden.blogspot.com BLOG UPDATED Sunday 2nd November at 19.30hrs |
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22-11-2007, 02:16 AM
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| I so wish that my brummie gob would appreciate the delicacies of beetroot! I have grow beautiful tender roots all through the summer and have tried so hard with either roasting in oil, or honey, or boiling and peeling, and even have some SUPERB chutney....if only I could get on with the taste....
__________________ Hazel  www.hazelandjanesallotment.blogspot.com update Sun 30/11/2008......Indoor Allotmenteering too!..... |
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22-11-2007, 02:30 AM
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Cripes JanieB- I've never heard of that! It's certainly not a food which jumps to mind when thinking of allergies! Have you tried adding chilli to it Hazel when roasting it? Terrier- never would have thought of eating sorrel raw. Sounds yummy with Beetroot ( would make a nice change from having it with fish!) |
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22-11-2007, 10:30 AM
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| I like it Hazel, however, I do think it tends to taste of dirt. (And yes, as a little titch I apparently DID used to eat dirt. Nasty little sprog!)
__________________ Earth laughs in flowers. Ralph Waldo Emerson www.vegheaven.blogspot.com Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake) |
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22-11-2007, 01:15 PM
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23-11-2007, 11:18 PM
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Bernie aka Dexterdog
__________________ Appreciate the little things in life because one day you will realise they are the big things |
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24-11-2007, 10:59 AM
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