[PlymouthMaid]

Well you can't leave it like that - how did they taste ?

I never knew that you could freeze beetroot - I will be trying that as I am the only one here who likes them. I cooked the leaves very lightly in with peas tonight and they were great even though my OH refused to try them (He is such a baby with food).

I harvested 4 baby ones this evening and have just boiled them - they are some freaky variety which I got free and don't seem to be purple at all. I hope they taste 'purple' if you know what I mean.

[lina]

Beetroot soup with yoghurt and cumin seed mm mm mm mmmmm
Sliced salad beetroot is also good with yoghurt - the purple  melts into the white and it looks fab. My beets are a little tiddly at the moment but I have my eye on them!

Lina x

[Kristen]

"Sliced salad beetroot is also good with yoghurt - the purple  melts into the white and it looks fab"

We had a fabby bowl of steamed and chopped beetroot, with about equality quantity of chopped raw kohl rabi (which has a surprising amount of moisture raw), yoghurt and horse radish.

Highly recommended.

[corndolly]

Beetroot is a great root veg to grow. We eat it cooked as a hot veg and freeze it after boiling for winter use  .  Has anyone tried it grated raw , its delicious .

[sunshineband]

One of the few thing that cooks really well in the microwave. Leave baby beets whole with 1 inch of stalks still attached put in bowl with a little water in microwave for 15 mins. The skins then rub off easily. Delicious - and quick.

I stir fry the green tops - just like chard. Frugal.......

Just finished my early beetroot harvest from greenhouse border - tomatoes and aubergines in now.

Tried this today. Not sure what I did wrong but the beetroot were very overcooked 

[MoreWhisky]

I did a tasting of my 2 Beetroots tonight .

Wodan v Bolthardy

The Wodan just had more taste 

Both mmmmmmmmmmm tho 

[Yorkie]

Tried this today. Not sure what I did wrong but the beetroot were very overcooked 

My microwave book says for 4 medium beetroot it takes 14-16 mins, that's at 600-700 watts.  If your oven is stronger, or fewer beetroot, I guess the cooking time would be less.

[sunshineband]

I did have four beetroot, and they were about an inch and a half across. I think the oven is 800 though, which may have been the issue.

Next time I'm going for 8min and go up a bit at a time 

[Aidy]

I am going jump in here which is rareish, I have been growing different beets this year and trialing them, EVERYONE must try Chioggia, it is simply the best beetroot I have tasted, I have even converted at beetroot hater into eating them and he is growing them next year. I slice it RAW for salads and quater it for roasting, don't boil it as it will ruin it. I have seen it grated which looks stunning for sauteing but as yet not tried that. Try it you wont be dissapointed.

[Bozwell]

When I cook my beetroot ive only ever boiled it in preparation to pickle. I twist the tops off and boil with the roots still on to prevent from bleeding. Is that right?
When you roast beetroot then am I to leave the roots on too, I am confused because some folks here mention to quater it before roasting, maybe you par boil first, oris bleeding a myth?

[sunshineband]

I roast it both ways, depending on what I'm going to do with it.

Quarters are good with roast dinner 

Whole if it's going to be skinned and cut up for something else like salad. 

[celjaci]

Had our first beetroot of the season last night - not a lot bigger than a golf ball but they were lovely.
I wrapped in foil and baked them because the oven was on - they do seem to keep more colour that way

[Yorkie]

Right, I've tried cooking the little wotsits in the microwave, they were well done inside but more tough / solid on the outside and it was a right nightmare getting the skins off 

You really do not want to see the colour of my fingers right now 

What was I doing wrong?  Don't think they were overcooked as they only had 10 mins rather than 14-16 as recommended 

[sunshineband]

I still can't get the microwave time right  so have reverted to the previus method of boiling and then skinning as soon as cool enough.
I use a fork to hold the beetroot, slit the skin with a sharp knife and just scrape the skin off with a b it of pressure from the edge of the knife (not cutting  )

Werks fer me YUM YUM and no red fingies