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BEETROOT
Beets can be frozen, canned
or pickled and dried beets yield fairly good results.
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Always cook
beetroot whole
Never top and tail, chop or peel before
cooking. This prevents the red dye from ‘leeching’ out, which not only
stains, it impairs flavour.
Trim off the stalks at least an inch above
the beetroot, and wash gently in cold water without breaking the skin.
Bake, boil or
microwave
Baking is probably best for flavour: Wrap
individually in foil and bake in a slow oven 150C for
1–3 hours, depending on size.
Boiling may still take up to an hour or
more, again depending on size.
Microwave is speediest and the most
practical when you only have a few to cook.
Place whole in a bowl with 2
tbsp water, cover and microwave for around 8–10 minutes, turning halfway
through.
The beetroot are generally done when the skin scrapes easily
away.
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Bottled Beetroot
Cook 5 - 6 beetroot in salted
water. Combine: 1 cup brown
malt vinegar 1/2 cup water 1/2 cup sugar 1/4 tsp
cinnamon 2 whole cloves 4 peppercorns 1 bay leaf
Simmer mixture for 15 mins. Pack sliced beetroot into hot
sterilized jars and pour vinegar over. Seal.
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Salad Beetroot
Keep refrigerated.
Cook beetroot whole in a covered dish in the microwave on 100% power for 10
mins and then turn the beetroot over and cook for a further 10 mins.
Cool, peel and slice and put in a
Tupperware deli container and pour over a
mixture of malt vinegar and brown sugar that has been heated in the microwave.
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Roasted Beets with Dijon
Dressing
Preheat oven to 190 degrees
Ingredients
1 kilo of beetroot 4 tbsp
olive oil 1 tsp salt 1/2 tsp black pepper 1 tbsp
Dijon mustard Juice of one orange 1 tsp sugar
1 tbsp red wine vinegar
2 tbsp fresh rosemary, chopped
Method
Wash, trim and dry beets. Leave 1/2
inch stem and root intact. Place beets in a large bowl, drizzle
with 1 tablespoon olive oil, salt and pepper.
Using clean hands, toss
to coat beets with seasoning. Place beets in a roasting pan in a
single layer.Roast 45 minutes or until beets are tender
Remove from oven and cool enough to
handle but still warm. While beets are cooling, make
dressing.
Rub skins
from beets and cut into quarters. Place warm beets in bowl and toss with
dressing to combine.
Let stand at room temperature for 30 minutes while
beets absorb dressing.
Dressing ~ In a bowl, whisk
together mustard, orange juice, sugar, and vinegar. Whisk in remaining 3
tbsp's olive oil and add rosemary
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Beetroot Relish
Ingredients
1 kilo beetroot
750g onions 2 1/2 cups sugar 2 tsp crushed garlic
2 tsp salt 1/2 tsp
black pepper 1/2 teaspoon chilli
Method
Cook beetroot and then
peel and grate. Chop onions and put all ingredients into pot and boil 30
mins. Thicken and put into hot sterilized jars.
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Roasted Beetroot and Tomato Salad Preheat oven to 200c
Ingredients:
10
small
beetroot, well washed 2 tomatoes, sliced thickly 2 spring onions, sliced
diagonally 2 tbsp each fresh parsley, dill and tarragon
1 tbsp
sugar 1 clove garlic, crushed salt and pepper to taste 50ml olive oil 3
tbsp
balsamic vinegar
Method:
Bake beetroot 1 hour, or until
tender. As soon as the beetroot can be handled, peel and slice thickly.
Place in
a large salad bowl. Add remaining ingredients and mix well.
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Beetroot Salad
with Orange
Ingredients:
600g of beetroots 1/4 tsp of white pepper powder 1/4 cup of orange juice 1/4
tsp of mustard powder 1 tbsp of salad oil 1/2 tsp of orange rind
Salt to
taste 1/4 cup of spring onion rings
Method:
Boil the beetroots. When cool, peel and dice them into half-inch cubes. Chill
them.
Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl
and whisk till the mixture is homogeneous.
Pour the dressing over the beetroot pieces and garnish with rings of spring
onion
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Minted Beetroot
in Jelly
Place 1 tin of drained,
sliced beetroot in a glass dish. Sprinkle over 1/4 cup freshly chopped mint leaves.
Mix
up in another bowl 1 cup of the reserved beetroot juice and 3/4 cup of white vinegar. Heat in the microwave
. Add 1 pkt of "Raspberry Jelly".
The juice should be hot to
dissolve the jelly crystals. Pour over the top of the prepared beetroot and
arrange mint and put in the fridge to set. |
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Back to Vegetables
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