beetroot

[serenity]

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

[Alison]

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.

[wellie]

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....

[Hazel at the Hill]

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....

[Nicos]

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.

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!)

[Flummery]

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!)

[Rockhag]

Just don't be alarmed when the water in your toilet bowl turns a funny colour!

Hahaha that happened to me once and I thought I was dying until I had a think about what I had been eating and of course I'd ate loads of beetroot so...

[dexterdoglancashire]

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 - I am a convert since growing my own last year. The stuff in jars and vinegar is rubbish! The taste of home grown beetroot, gently cooked then peeled (not in vinegar!!!) and served warm is lovely - honest! Bernie aka Dexterdog

[Hazel at the Hill]

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....

Hazel - I am a convert since growing my own last year....

Ok, ok - will give it another go with the A&C recipe of Alisons...

[Alison]

Ok, ok - will give it another go with the A&C recipe of Alisons...

Ooooh the pressure, a recipe I've recommended that might be the final nail in the coffin for Hazel and beetroot

[dinah gale]

Well. I'm going to try the recipe too, Alison. It looks too good not to! I'll try to get a peep at the cookbook before buying it too - sounds good.

I roasted mine this week too. They do take ages (longer than I expected) so in future I'll make sure there's something else baking at the same time. However they were really sweet to eat. I like them cold with soured cream but made do with yogurt yesterday and they tasted fine.

I have loads of them up at the lottie so will have to beg a good recipe for chutney. I had some that friend made a couple of years ago and it was one of the nicest chutneys I'd tasted.

Not nicer than yours though Polly - in case you're up to your elbows in chutney in prep for Christmas. (Don't want to deprive myself of Poll's. She makes some wonderful preserves)

[Alice]

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....

You've just got to find a way to enjoy your beetroot Hazel. You could cut it into thin slices, dip it in beaten egg and breadcrumbs then deep fry it. Serve with the salad and dip you like. Goes down a storm for a starter in this house.

[Flummery]

I like it steamed, peeled (hot, hot!) then cut into large dice and added to a savoury white sauce - which goes pink! Quite a talking point but VERY nice - especially if you've used a bayleaf or two in your sauce.