simson
I'm settling in nicely
Posts: 241
|
Post by simson on Jul 24, 2013 10:40:52 GMT 1
I've just got back from holiday and all my beetroots are ready, all 6 kilos of them I like beetroot but...... what on earth do I do with this amount! I intend to boil some and do with balsamic vinegar, I thought I may also have a go at borscht which I've never tried. After that I'm stumped as i've read they don't freeze well Any advice please guys!
|
|
|
Post by Ali on Jul 24, 2013 14:48:33 GMT 1
Thats a lot of beetroot I always pickled mine and they last for years! Maybe conserve as many in that way and don't grow any next year
|
|
simson
I'm settling in nicely
Posts: 241
|
Post by simson on Jul 24, 2013 14:49:50 GMT 1
But how did they last for years Ali, what did you do!!!
|
|
|
Post by Ali on Jul 24, 2013 16:56:51 GMT 1
Here's a recep: www.allotment-garden.org/recipe/356/pickled-beetroot-recipe/I've used both the 'proper' preserving jars and 2nd hand jam jars - both have worked fine. It'll last at least a couple of years (kept in a cool dark place) and I still have some from 2007! (But that might be a bit mushy now - might open it later and have a look-see.
|
|
|
Post by flowergrader on Jul 24, 2013 17:43:51 GMT 1
You could try beetroot chutney!
3.5 lbs cooked beetroot 1.5 lbs apples, peeled & chopped 3 medium onions, chopped 1 lb sugar 18 floz vinegar 2 teaspoons ground ginger 1 teaspoon salt juice of 1 lemon
peel & cut beetroot into 1/4 inch cubes, set aside. Put all other ingredients into a pan & bring to the boil, simmer 20 minutes stirring occasionally. Add beetroot & boil for a further 15 minutes, cool a bit & jar. Leave for 2 months, if you can wait that long, to allow the flavour to mellow! Enjoy!
Mrs FG xxx
|
|
|
Post by wibble on Jul 24, 2013 18:24:18 GMT 1
I love this beetroot salad
Beetroot + shredded carrot + red onion in red wine vinegrette
|
|
|
Post by Ali on Jul 24, 2013 18:32:49 GMT 1
|
|
ellie
I'm settling in nicely
Posts: 15
|
Post by ellie on Jul 24, 2013 21:35:00 GMT 1
How about Beetroot Cake? Sounds bizarre, but it's actually delicious!
Beetroot Cake
Ingredients:
150g raw beetroot, grated 200 ml groundnut oil 250g golden caster sugar 3 medium eggs, separated 3 tablespoons milk 100g hazelnuts, roasted and chopped 200g plain flour 2 teaspoons baking powder 1/2 teaspoon each ground ginger, cinnamon and nutmeg Topping: 180g unsalted butter, softened 150g icing sugar, sifted 450g low-fat cream or curd cheese 1 teaspoon vanilla extract
pink and pale blue sugar flowers to decorate Method:
Preheat oven to 170degC fan/190degC/gas mark 5 and butter two 20cm cake tines 9cm deep with a removable base. Line the base with baking paper and butter this tool. Place about 1 teaspoon of the grated beetroot in a small bowl, cover with 2 teaspoons boiling water and set aside (this is to colour the frosting later on).
Whisk the oil and caster sugar in a large bowl, then whisk in the egg yolks and milk, and fold in the remainin beetroot and nuts. Sift flour and baking power together and stir into the mixture, then add the spices. whisk egg whites in another bowl until stiff, then fold them in three goes into the cake mixture. Divide this between the tins, smoothing the surface and bake for 30-35 mins or until shrinking from the sides and skewer inserted into centre comes out clean. run knife around the edge of the cakes and leave to cool.
Make frosting, cream butter and icing sugar in food processor. remove butter icing to a bowl, blend with cream cheese until smooth and work in vanilla extract and a couple of teaspoons of the beetroot liquor to tint it a pale pink.
Turn cakes onto a board and remove baking paper. Spread about a quarter of the frosting over the top of one of the cakes, sandwich with the other and use the remaining frosting to coat the top and sides. Decorate the top and sides with sugar flowers and place in fridge to set for approx. 1 hour. If not serving straight away, cover with clingfilm and chill and remove from fridge about 30 mins before eating.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 24, 2013 22:48:15 GMT 1
That looks good Ellie.Yum yum
|
|
|
Post by Ali on Jul 25, 2013 6:56:02 GMT 1
Oooo love your recipe Ellie ! Will try that too
|
|