Beetroot from my veg plot?

Question

My first crop has now been picked, now can anybody help me how to cook it, either roast or so it is fit for salad. Need detailed advice here guys

Answer 1

all I know is the red will stain most everything

I just pealed like a potato and boiled when the water turned red I drained and boiled again.

I only did salads

Answer 2

Baked Beetroot

This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. They cook more quickly and taste sweeter.



Ingredients

Serves 4 as a side dish

8 small, fresh beetroot

tin foil  



  

Method

Chop the stalks off the beetroot, leaving an inch at the end.

Scrub the beetroot gently to remove any mud, but taking care not to damage the skin

Wrap loosely in foil and bake at 180 degrees C for about an hour, until soft

Either serve as they are, or peel - use gloves!



  

Time From Cupboard-To-Table

1 hour  

  

Notes & Variations

Don't prick the beetroot or completely remove the stalks, or the beetroot juices will leak during cooking.

You could place the beetroot on a dish, instead of using the foil. The foil can help the beetroot cook faster and stay more moist.

Answer 3

chop the leaves off leaving 2 inches of stems. then wash beetroot. place in roasting dish and cover  with foil.roast for 1 and a half / 2 hours on a med to high heat. its not crucial. stab with a knife and if it goes in nicely ? its done. by nicely, i mean without feeling any hardness. you do not have to boil it or steam it. ive done mine in the oven . the skin will slide off easily  by pushing gently with your fingers.  then slice and serve. or pickle it. whatever you want. enjoy

Answer 4

Definitely boil it - with the skin on - just cut off the tops (ok to leave a little of the stems on).  Then put in cold water, bring to a boil, and boil until tender (depends on the size of the beets).  Once they are tender (like poking a potato you are baking), drain and run under cold water.  Rub the skin and it will come right off leaving a beautiful beet.  You don't have to cut off the tail of the root either until after it's cooked, it will slide right off.

Once it's cooled, you can pickle them, put them in salads, slice like matchsticks and put in soups, like borst.

My mother loves Harvard Beets which is a kind of sweet/sour glazed sliced beets.  You can put them into your potato salad along with green beans, peas and pineapple - makes a great addictive potato salad (naturally that potato salad also has in it the onions, eggs, potatoes, pickles, celery, radishes and the usual dressing.  There's something about the flavor of the beets in with the potatoes that just does something special.  My Indonesian-Dutch neighbors used to make it a lot for me.  The beets turn the whole salad pink - which is a nice touch.

Enjoy!

Answer 5

if you have a steamer it is better than boiling it, the flavour is better. However you cook it, the smell while it is being cooked is not very pleasant!

Answer 6

Wash the beetroots very thoroughly but don't cut into them. This will prevent them from 'bleeding' too much whilst cooking. Place into a large pan of boiling water and simmer them for around 45 minutes or so, depends on the size. Drain and allow to cool, then peel them and cut off the tops and the roots. Delicious in salads and makes a lovely borscht soup. Another great way of eating them is cut into little cubes, cooked of course, and served with cold, steamed leeks and covered with a good strong vinaigrette flavoured with plenty of mustard. Beetroots are incredibly good for your health and delicious too. One of my favourite sandwiches is cold beetroot slices on white bread with butter and some salt. Sounds weird but it's so tasty.

Answer 7

This recipe is if you have a lot of beetroot's and not sure what to do with them, i bottle my beetroot's and they last a long time in the fridge.

boil beetroot's in salt water, until cooked ( you will know this if you can push a skewer of knife through the beetroot with ease) once cooked cool down, remove the skin ( you might want to wear some kitchen gloves to do this as your hands will go purple).

While the beetroot's are cooking take some vinegar, the amount will depend on the amount of beetroot you have cooked, sugar, and raw onion.

in a sauce pan, put in the vinegar and the sugar and heat until sugar has totally dissolved.  

Once the beetroot's are cooked, chop them up and then place in a clean sterilized bottle, and the raw uncooked onion, then pour the hot vinegar solution on top until the beetroot is totally covered, and place the cap on, leave to cool down and put in the fridge, the longer you leave this the better it tastes cause eventually the onions will absorb the vinegar and beet flavor.

enjoy!!!

Answer 8

boil it  

Answer 9

Boil it like a potato & test it the same way - when it's tender it's cooked.

Answer 10

For salads, you normally boil it (or better still steam it) for about 5 minutes.  Skin it while it is hot, then let it cool and dress it with white vinegar.

As a vegetable, choose the smaller ones.  Boil them for about 5 minutes, remove the skins and serve them with a white sauce.  Warning: they make your poo red.

Remember that beetroot have a high sugar content (they are a red version of sugar beet).  Diabetics can eat a few slices in salad, but they should not eat beetroot as a vegetable.

Answer 11

you need to boil it and then let it cool for salads enjoy x