[johnfh]

I grew several (Bolthardy) last year and was generally pleased with the results.  Tried pickling some but they came out rather sharp.  I prefer the sweeter taste of the commercuial ones.  Will experiment but I wondered if anyone has tips on the pckling mixture to get that sweeter taste?

[kevinp]

Roast beetroot is just so fabulous I think I'm an addict. Delia's recipe for roasted beetroots, which are then pickled in a red wine vinegar with tropical peppercorns and slivers of raw shallot is just sublime. Do yourself a favour and do some jars this year. You won't regret it 

do you have the full recipe for this compostqueen sounds very nice

[compostqueen]

You can roast the beets before pickling and use a good red wine vinegar and some brown sugar

I think the recipe is posted up Kev.  I shall go and see. If not, I'll put it on.   

[johnfh]

Thanks, I would appreciate a link to the recipe too.

[Kleftiwallah]

Madhur Jaffry has a cracking one for beets in a smooth sauce,  great with curry (well, it would be wouldn't it) !   Cheers,   Tony.

[compostqueen]

http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/pickled-beetroot-with-shallots.html

[mumofstig]

I've found the recipe for sweet pickled beets 

http://chat.allotment-garden.org/index.php?topic=20815.msg249712#msg249712

[johnfh]

Thanks both.

[Ralphy]

i tend to give my beetroots a bit of a wash then roast them with the skins on individualy wrapped in tin foil, keeps all the juices in that way while water steams off slowly, intensifying the flavours and sweetness, after they're cooked and cooled a bit you can rub the skin off with you thumb without staining everything purple too, bonus! you can do whatever you want with them after that!