Beetroot

We have lots of beetroot in the allotment at the moment and are not keen on eating them in vinegar.  So we have them nearly every day - and still can't keep up with the glut.  So I've just made some Borscht - and here's the recipe:

1 onion

2 garlic cloves

500g beetroot, peeled

2 celery sticks

1 large cooking apple, peeled

1 red pepper

125g mushrooms.

1.8 litres stock

1 tsp cumin seeds

1 pinch dried thyme

1 large bay leaf

2 tbsp balsamic vinegar

s&p

Garnish: 200ml soured cream, dill sprigs

• Chop vegetables.
• Put onion, garlic, beetroot, apple, celery, red pepper and mushrooms into large saucepan with oil and 3 tsp stock..
• Cover and cook gently for 15 mins, stirring occasionally.
• Add cumin seeds and cook one minute, then add remaining stock, thyme, bay leaf, balsamic vinegar and s&p to taste.
• Bring to the boil, reduce heat and simmer for 30 mins.
• Let soup cool then remove bay leaf and blend.

Serves 6


I also love cooking beetroot whole and eating them as they are, either hot or cold, with any meal.


Apparently they are also lovely with a white sauce. Or instead of a white sauce mix horseradish and a little yoghurt or cream and pour over.


Some people grate raw beetroot onto a salad, which does look rather striking.


Incidentally, earlier in the year if you're short of green salad stuff, take a leaf from each of your beetroot, they won't mind and will carry on growing just the same.


Today for the first time I'm going to pickle some of our beetroot for the winter and here's the recipe:


Pickled Beetroot


2 kg Fresh beetroot
1 1/2 litres vinegar - malt or wine
1 tbsp whole coriander seeds
1 tbsp whole peppercorns
About 10 whole cloves
1 bay leaf
(250g sugar is optional)

• Chop stalks off beetroot, leaving about an inch at the end.
• Scrub gently to remove mud.
• Cook them - either in foil in the oven (180C 2 hrs) or boil/pressure cook them.
• While beetroot is cooking put vinegar, coriander, cloves, peppercorns and bay leave in large pan.
• Bring to the boil for about one minutes.
• Turn off heat and cover the pan.
• Leave for flavours to infuse for about two hours.
• Drain before using.
• Peel beetroot with hands (preferably wearing gloves) and slice about 1 cm thick.
• Put beetroot and vinegar mixtures into steralised jars.

This recipe sounds very similar to when we used to make pickled eggs years ago.

Helping make pickled eggs at the Barley Sheaf, 

Liskeard, Cornwall, ( http://www.staustellbrewery.co.uk/pubs/a-z-of-pubs/73-barley-sheaf-liskeard.html ) in about 1953 (less  worry about 

elf and safety in those days).