Beetroot

[JacquiM]

I have just tried to pickle beetroot. The recipe said to cook it for an hour and a half but when I took it out all the colour was gone and it looks more like a boiled onion. Any advice please as I still have more to harvest?!

Thanks.

[zazen999]

An hour and a half? How big was it?

Mine are usually done in 20 mins....if fresh.

I pop a knife through and when it goes through with no resistance, it's done.

[vicky]

Did you leave the skin on? And you need to leave at least an inch of root and leaves too to stop the colour bleeding out.
Welcome to the Vine!!

[JacquiM]

Did you leave the skin on? And you need to leave at least an inch of root and leaves too to stop the colour bleeding out.
Welcome to the Vine!!

Yes, I left the skin on but probably could do with leaving more leaves on. Will try again!

[Twinkle]

wrap it in a double layer of foil then bake in a medium oven till tender (time varies...poke it with a knife)

I do this to avoid pans boiling dry and also because I hate the smell of boiling beetroot, but it keeps its colour brilliantly and the skin will just slide off when it's done)

[binley100]

Length of cooking time depends on how big they are. Grab the stalks and twist the leaves off leaving a couple of inches of stalk behind, then give them a scrub .

[Alison]

wrap it in a double layer of foil then bake in a medium oven till tender (time varies...poke it with a knife)

I do this to avoid pans boiling dry and also because I hate the smell of boiling beetroot, but it keeps its colour brilliantly and the skin will just slide off when it's done)

That's how I always do mine, the size I pick them it usually takes about 3/4 of an hour to an hour. Don't think I've ever boiled them, just doesn't seem right to me, don't know why.

[CaroltheCarrot]

Do mine for 30 minutes then leave them to go cold,thats how my gran done it and works for me

[OllieMartin]

I found a recipe for roasting beetroot (without the tinfoil like Twinkle says) and it claimed that the skins would just rub off. They didn't! It WAS an Anthony Warrell Thompson recipe though.
I'll definitely try the tinfoil option next time. But last time I did it I peeled and cubed them and then roasted like that. no visible bleeding and they came out great.

[womble]

Don't think I've ever boiled them, just doesn't seem right to me, don't know why.

I know what you mean, we only boil the white ones, to eat with hot meals, for some reason, the red we boil or roast to eat with salads, or sometimes if roast, with a roast dinner.
It took us a long time to get used to the idea of boiled beetroot, I'm sure it's something to do with the idea that they won't be nice. That must come from history somewhere.

[susieq100]

I didn't know that you could roast beetroot until I read it on here. I've always boiled them and then eat them still warm with a little salt and vinegar. I know you are supposed to have them with salad or cold meat or cheese, but I'm afraid that I can just eat them on their own! Lots of them!

[gojiberry]

Rats on my lottie are rather partial to beetroot and I have lost about half the harvest to eaten roots. Med sized beets should be done in 20/30 min of boiling. I love a hot beetroot sandwich with a grind if fresh pepper.

Ian

[katholicos]

I've yet to preserve beetroots and mine aren't ready yet, but when i come to do so i shall try the tinfoil/oven method. Thanks Op for starting this thread or i would never have known about doing them in the oven. Sorry yours didn't work out though.