Beetroot is incredibly good for you and as the first roots are coming out of my garden, I wanted to share some things you can do with these nourishing vegetables…
Beetroot is traditionally pickled for winter storage, or bottled if you have the right equipment. This simple pickling recipe is worth a try.
Prepare jars by washing and rinsing well then dry in a very slow oven. Use small beetroots for pickling, unless you have huge necked jars of course. You shouldn’t cut beetroot before cooking as the roots ‘bleed’ and lose colour and goodness.
Twist the tops off small beetroots and rinse under running water. Place in a large pan and cover with water. Bring to the boil, then reduce heat and simmer until all beetroots are tender.
Being careful not to burn yourself, rub your finger gently over the beetroots. If the skin come away easily, they should be cooked. Drain well and leave to cool slightly.
Put as many beetroots as you can in each jar without damaging them and pour pickling vinegar over them. Seal the jars. Label and store out of direct light until needed.
Remember to use! Remove from the jar and slice or cut into small cubes to garnish a salad or mix through a green salad. They can be eaten with almost any meal. Slice and brighten up a less than colourful dinner and treat yourself to a dose of vitamins at the same time.
Although you should always cook beetroot whole, beetroot soup is an exception to the rule.
Home made soup is worth it’s weight in gold when you are feeding a family through the winter months.
Because everything is cooked in one pan, and the liquid is either blended with the vegetables after cooking, or eaten with the vegetables, no vitamins, minerals or taste are lost.
6 small beetroots
1 or 2 carrots
2-3 cloves garlic
2 stalks celery
Approx. 1litre/ 2 pints vegetable, chicken or preferred stock.
A little cooking oil
A little water
- Scrub or peel beetroots, parsnip and carrots. Rinse under running water.
- Slice the carrots and parsnip and grate the beetroots. Set aside.
- Chop onion, garlic and celery, then put into a large pan with a little cooking oil and a little water.
- Cook over a low heat, stirring to prevent the vegetables burning.
- When they are tender, add the grated beetroots, sliced parsnip and carrots and stir well.
- Add stock and stir gently. Cover the pan and bring to the boil.
- Then reduce the heat and simmer for about 30-40 minutes until all the vegetables are tender. Serve hot.
This soup can be blended and then returned to the pan and very gently re-heated, stirring all the time. Serve hot in individual bowls with a spoonful of single cream swirled on top.
Beetroot can be grated raw and stirred into a green salad, or use as a garnish on a large serving dish of salad leaves. Peel first and rinse before grating.
Grated beetroot makes an excellent garnish for a hard-boiled egg dish.
Beetroot and Potato Salad:
This pink dish will get the kids interested, and it’s a great grown up salad as well!
about 150 ml of natural yoghurt
1 small red onion
1 small green pepper
- Twist leaves off beetroot, rinse and cook whole in boiling water until tender. Drain and leave to cool.
- Scrub or peel potatoes and cook in boiling water until tender. Drain and leave to cool.
- When the beetroot and potatoes are completely cold, cut into cubes, roughly the same size and stir together gently in a bowl or serving dish. Stir in the finely chopped onion.
- In a small bowl mix together the natural yoghurt and very finely chopped green pepper.
- Then stir most of the yoghurt mixture through the vegetables. Keep some aside and spoon over the top.
Garnish with a few parsley leaves if you have them available, or keep a little of the finely chopped pepper to sprinkle over the salad. Chill for 10 minutes before serving.