[Jonajo]

Little things please little minds and all that but I pulled about 40 beetroot this morning - a mix of a golden variety and boltardy. Many of the others sowed a few weeks later I will let do their thing and grow bigger than these. 

So I did a new "recipe" for what I normlly do - inspired from a beetroot salad I had in a restaurant last year: I smoked half of them at the allotment in the bbq and the rest I baked in their skins when I got home for about an hour, gently- then pickled them in cider vinegar with some spices and sugar: so each bottle has a random mix of smoked and unsmoked beetroot which, when they mature, should be lovely. I hope.

And being impatient - well that and owing to the fact that I had some left over that didnt fill the last jar, munched a couple with some cheese for lunch because I couldnt resist.

[tosca100]

Sounds yummy!

[Jemimapuddleduck]

Ooh yum!  Our beetroot are no where near ready yet! I'm planning on making ours into chutney...an old favourite family recipe...very tasty with home cooked ham, mashed tatties and salad leaves. 

[skywalker]

I am sooooo jealous. Beetroot is my favourite and mine will be at least a few weeks yet  . I love them roasted, pickled, and beetroot soups are yummy. There should always be a few left over to eat as you cook