Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Madame Cholet on July 09, 2010, 04:55
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Which vinager do you use please I found malt too strong.
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I pickled white beetroot last year with white wine vinegar and a star anise dropped in - weird but wonderful taste. I tend to get wine or cider vinegars as they seem more mellow in favour.
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I find all vinegar too strong for me when it comes to beetroots.
So i use ordinary malt vinegar and add 2 tablespoons sugar to 1 pint. Sounds a lot but i dont drink the vinegar. Then when i come to eat the beetroots i put the slices in a sieve and rinse under the tap,and dry on kitchen paper. Seems a lot of faffing about but it makes it just as i like it.
It keeps well in malt vinegar which is cheaper than the special vinegars if you have a lot to pickle but you dont get the strong taste :)
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Thank you.
I've got a 5L drum from cash and carry. There's a limit to what you can get in the freezer and I'm partial to a beetroot sandwich.
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I used white vinegar last year and watered it down. I always find pure vinegar is far too strong.
I roast the beets in olive oil and leave the skins on, then peel the skins and pop them into a jar etc.
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I have loads of pickling vinegar so I guess I'll just have to use it as I hate buying more stuff if I don't have too
I like the idea of adding sugar. I have plenty of brown sugar so I think I'll give that a whirl :)
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I don't like harsh vinegary pickles whether it's beetroot, onion, chutneys or piccallili so I always add sugar (usually brown) to taste if I've used malt vinegar, otherwise it's either cider or white wine vinegar.
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some of these vinegars are so strong they make me choke and cough, so I have to be selective about what I use. I love sweet beetroots so I think adding some brown sugar will help to take the sting out the pickling vinegar
We'll see. I'll report back :)
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Hello,
Has anyone tried cooking beetroot in the oven?
Great idea my mother told me...dont top and tail...just wrap each beetroot in foil and cook slowly for a few hours in the oven. When cooked, take out of the oven and leave to cool completely - then pop in the fridge - still wrapped in the foil.
Peeling them is easy!!...use the foil on the beetroot to push the skin off!!
This is the best way to cook beetroot as the beets dont "bleed" and retain all their vitamins...instead of losing them in water!!
Let me know what you think.
Enjoy!!!
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That's my something learnt for today.
I'm in the process of courgette chutney and 1 lb of brown sugar has been added together with a pound of raisins I also used white wine vinegar. It needs to be kept for 3 months before use..........................and I need to be handcuffed :D :D :D
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Thanks Spana
Just right takes off the edge
i'll try brown sugar when I get some too.
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Only way I cook them these days looe-looe -belle trouble is I love them hot from the oven so they rarely get cool let alone make the fridge. I have to be very strict when i need some for bottling.
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Hello,
Has anyone tried cooking beetroot in the oven?
Great idea my mother told me...dont top and tail...just wrap each beetroot in foil and cook slowly for a few hours in the oven. When cooked, take out of the oven and leave to cool completely - then pop in the fridge - still wrapped in the foil.
Peeling them is easy!!...use the foil on the beetroot to push the skin off!!
This is the best way to cook beetroot as the beets dont "bleed" and retain all their vitamins...instead of losing them in water!!
Let me know what you think.
Enjoy!!!
This is exactly what I do.. well without the foil. Just coat in olive oil and roast for 40-50 mins.
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Only way I cook them these days looe-looe -belle trouble is I love them hot from the oven so they rarely get cool let alone make the fridge. I have to be very strict when i need some for bottling.
Yes I agree with you as they are RATHER more-ish!! :lol:
But dont you agree that oven cooked beetroots are by far the best way to cook them? - and the flavour is 100% better too!!
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My MIL does them in the microwave, for 10 minutes i think.
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I'm trying to add more beetroot to my diet (although I love it anyway) as a way to reduce my blood pressure. It's a 'natural' way to do it according to reports. How many beetroot sandwiches, roast beetroot as a veg is it going to take? I won't comment on the daily (as my husband calls it ) toxic waste!
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I like the idea of baked beetroot with a jacket potato in the winter. ummmmmmmmm
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I think roasting does make them naturally sweeter, and I like to add a sprig of thyme to the tray
I just wondered whether though if roasting would improve the flavour of a poor tasting beetroot. I'll try it with my chioggias and goldens as I'm not that keen on them at first tasting
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I usually parboil roots before roasting, ie swede, parsnips ect could i treat beetroot the same.
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I've lived a sheltered life :blink: never roasted beetroot in the oven. How do you eat it, meaning would you put it with a roast, do you put vinegar on it, please give me some ideas, I love beetroot and have high blood pressure as well, so I could be on a winner. ::)
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I've lived a sheltered life :blink: never roasted beetroot in the oven. How do you eat it, meaning would you put it with a roast, do you put vinegar on it, please give me some ideas, I love beetroot and have high blood pressure as well, so I could be on a winner. ::)
We eat roasted beetroot quite often and all we have ever done is cut off the leaves, given them a good scrub to get them clean and popped them in the oven for about 40 minutes on gas 5 (ish), we eat it with other roast veg, it goes well with anything.
I have pickled some for the first time this year (still needs a few weeks though). I used this recipe:
http://vegbox-recipes.co.uk/recipes/beetroot-recipe-5.php
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I'll give the roast beetroot a try, small quantity at first so if I don't like it I won't waste too much.
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I first tried roasted beetroots a few years back when I watched an episode of Fork to fork with Monty Don. Only difference there was they roasted the cleaned beets with big dollops of double cream on top. Very tasty but the calories were killing me :lol:
As for pickling with vinegar, I use only the regular 5% but I'll add extra water and sugar to the liquid so my eyeballs don't pop out on tasting them. In fact, I taste the liquid first before I add to the veg so I know I'll like my results. Hate to waste everything by finding it's too sour. Or too sweet.
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Stir fried beetroot done with butter and either golden syrup/maple syrup or honey, even brown sugar, depends on the larder, lololol had it last night with turnip and mushrooms on basmati rice........scrummy
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I'm eating so much at the moment that I'm just adding them to the pot of vinager in the fridge each time i empty it. how man times can I reuse it.
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Hi. Just tasted beetroot I pickled couple of weeks ago. First time pickling. Its really sharp. Anything I can do to correct it.?
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I have learnt over the years that the addition of 'sugar to taste' is a good idea when pickling anything, especially if you don't like sharp tastes, so when you've boiled the vinegar add sugar by degrees, keep tasting until you reach the level of what suits you.
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Hi. Just tasted beetroot I pickled couple of weeks ago. First time pickling. Its really sharp. Anything I can do to correct it.?
Try putting it in a sieve and rinsing under kitchen tap. Then pat dry on kitchen roll, might be worth a try :)
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I have load of jars of pickled beetroot (and still many beetroot to pull from the ground which I will roast and turn into spiced soup later),
But the pickling recipe I use that works best for me is to 2 litres of cider vinegar I mix about 10 oz of sugar (demerera works great, but caster or granulated are fine too - or a mixture; it doesn't really matter as it is the sweetness that works magic with the vinegar). You can, of course, increase or decrease the sugar content. And either way this is infinitely more yummy than the vile malt vinegar that murders the flavour of the beetroot etc...
I then add a tablespoon of peppercorns and a tsp of whole cloves, and a finely chopped chilli (seeds and all) and bring everything to the boil for a few mins then remove from heat.
And then I simply pour it over the sliced beetroot that are in sterilised jars (or leave whole if they are small).
I have done variations ie) cooked the beetroot first in over for about 50 mins, used white wine vinegar and even a 50-50 mix of balsamic and cider vinegar, added more chillies or even no chilli.
I use a very similar vinegar recipe for shallots too (im fact I have just bottled up a load of jars of shallots this morning).
The taste test for me - given the months to wait to really taste the picked veg - is to try a spoonful of the vinegar mix before bottling up: if it is too harsh, I add more sugar. If it it too sweet, I add more vinegar. It is easily possible to get a lovely flavoured vinegar at this stage immediately prior to bottling.
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I've lived a sheltered life :blink: never roasted beetroot in the oven. How do you eat it, meaning would you put it with a roast, do you put vinegar on it, please give me some ideas, I love beetroot and have high blood pressure as well, so I could be on a winner. ::)
Hi.. Beets in the oven are divine, I tend to roast mine with a little balsamic vinegar over them and a splash of olive oil too. This can be done to any veg.. I tend to mix my roast veggies together in the same pan and cook this way. We had them for dinner last night and they are soo tasty. Also for those of you that suffer with hight blood pressure juicing is another good way of getting the benefits from these little veg. I made veggie juice a couple of days ago as we had rather a glut of stuff so I juiced a lot of it, as there is only so much you can eat and freeze. Also RAW and grated on salad is nice to and more beneficial as the goodness is still in the beets. Garlic is another good way to reduce BP Hope this has helped. :happy:
BTW forgot to mention to all that find the vinegar too strong cooled boiled water is a good way of diluting it. Try diluting by a quarter; 3/4 vinegar to 1//4 cooled boiled water.
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Thanks for advice-am liking this website v much.Will be trying all suggestions out incl adding brown sugar