Ideas for preparing Beetroots

Apart from popping these versatile, rugged little nutritious delights into stews, soups, smoothies you can also roast, pickle and mash them. Below there are 3 very simple things to do with the mighty Beet. You can add these tasty recipes to complement a wrap, baked potatoes, ploughman lunches etc

Pickled Beetroots- small jar

Ingredients:

• Beetroots 300g

• Apple cider or Malt Vinegar- 250ml

• Mustard seeds (half a teaspoon)

• Peppercorn (approx 10)

• Sugar (half tea spoon)

*Feel free to play with herbs and spices that take your fancy.

Meth0d:

1. Wash the beetroots.

2. Place beetroots in a pan of water and bring to the boil, reduce heat and cook until tender, approx 30 mins.

3. Once tender empty the beets into a colander, rinse and cool enough to rub the skin off.

4. Add Mustard seeds, Peppercorn and sugar into a sterilized jar, add the beets whole or sliced leaving about 2 cm free at the top of the jar.

5. Fill with vinegar and close lid tightly.

6. Pop the jar into a pan of hot water to seal the jar. (Google this info if you have never done any canning before)

Cold slaw

Ingredients:

Beetroots

Carrots

*You can also add Khol Rabi, Fennel, Courgette and make it very colorful. Throw in some seeds and dried fruit for extra texture.

Method:

Wash the veg, peel and grate. That's it! So very simple.

Hummus-

Ingredients:

• 1 roasted beet, peeled and chopped

• 1 can chickpeas, drained

• 155ml tahini

• 2-3 zest & juice lemons, about 75ml cup of lemon juice

• garlic, 2 cloves chopped

• 155ml cup olive oil

• 1 teaspoon cumin

• salt, 1 teaspoon

• Fresh Parsley, a handful to season

• 
  

Instructions:

• Boil beets until tender, approx 30 mins.

• Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor/blender.

• With the motor running, slowly drizzle in the olive oil and blend until smooth.

• Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed.