There’s only so much beetroot that you can use in pickles and chutneys so at the moment I’m trying out recipes that make more use of beetroot as a vegetable or as a cookery ingredient.
I’m not too keen on the earthy taste of beetroot - it can be a bit boring so I didn’t just want to bake the roots. I wanted to try something that would make the flavour more interesting.
Looking through some recipes on the Internet it seemed that beetroot was often cooked with apples and onions. As we have plenty of both I decided to try create something that used these three ingredients and also stole some ingredients that I usually use in a recipe for braised red cabbage. The final recipe can be found here on my website - we liked it and will certainly cook it again.
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Looks lovely. I have to say that I love beetroot in any shape or form so will definitely give this a try x
ReplyDeleteSue, if you still have lots of beetroot left, why not try making soup with it? Adding a little Caraway seed to the soup will enhance its flavour.
ReplyDeleteHope that you like it Fran.
ReplyDeleteI'm hoping the beetroot will hang on for a while Mark. We just don't have room to freeze any soup at the moment.
I think what you said about how they are usually cook with apple and onion is true. I also saw some recipe for salads that mix apple, beetroot and onion once. Looks good.
ReplyDeleteIn one word - Borscht!
ReplyDelete(In 4 words Baked Beetroot and Couscous)
I'll have to try a salad recipe Diana,
ReplyDeleteI've never been sure about Borscht Mal. Does it taste earthy?
Sounds interesting...I am not a fan of pickled beetroot so rarely grow more than I need to roast and eat.....I might grow a little more next year though so that i can try it in a few recipes too.
ReplyDeleteI'm going to try it in a beef or lamb casserole next, Tanya.
ReplyDeletePretty - and I am so jealous that you still have beetroot coming up, my later sowing is being VERY slow, and I am missing beetroot hummus...
ReplyDeleteLoads more to pull yet Janet - sorry!
ReplyDelete