Allotment Gardening Advice Help Chat
Growing => Grow Your Own => Topic started by: andyww2013 on November 21, 2019, 20:29
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Hi,
Last year I stored my carrots in a box filled with sand. That worked quite well. I now have a glut of beetroot to deal with, will they store in sand also or is there a better way?
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Good evening andyww2013
I store my beetroot and carrots in a mixture of oak sawdust and chips care of Wadworth's brewery (other breweries are available). I have tried sand but the carrots grow hairs (I wish it would work on my head)!
Cheers, Tony.+
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I tried freezing them and that worked well. It also means you have a stash of ready roasted beetroot that just needs a defrost and warming up to be ready :)
https://chat.allotment-garden.org/index.php?topic=131157.0
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I left mine in the raised bed after quickly earthing up and they are still fine! I didn't plan to do this. I was going away for a couple of months and didn't have time to lift and store. One job saved for next year :D
Soon I will want to start prepping the bed so the few that are remaining I will try freezing.
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I tried freezing them and that worked well. It also means you have a stash of ready roasted beetroot that just needs a defrost and warming up to be ready :)
https://chat.allotment-garden.org/index.php?topic=131157.0
I've never roasted beetroot! whats it like? all mine from last year was pickled.
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I've never roasted beetroot! whats it like? all mine from last year was pickled.
It is delicious. In the winter we have it every time we (my husband :lol:) cook a roast dinner. In summer it goes on the BBQ. If you check it out on google you will find lots of lovely recipes. Enjoy!
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I’ll give it a go.
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Mine didnt do too well last year but what I have are currently in the freezer
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we had a glut of beetroot last year but then again we always end up with a glut we always go for freezing our spare veg didn't freeze and carrots because they where a complete failure beetroot are fine baked as a veg bottled in vinegar eaten with cold meats good grub :D
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Beetroots freeze well.
I roast them whole for 45 mins at 180c. Remove the skins once cooled and freeze in containers. Have them whole or crinkle cut, both types freeze well.
Also pickle a load in Sarsons classic malt pickling vinegar. That pickling vinegar keeps any vinegar taste very mild, which is how I like it. Same method as above but instated of freezing, put beetroot into a kilnar jar and add the sarsons vinegar.