Two Thirsty Gardeners: what to do with your surplus beetroot…
This second post from our new guest bloggers, Rich Hood and Nick Moyle, aka Two Thirsty Gardeners, finds them exploring that most colourful and versatile root veg, beetroot, which is at home as a tangy pickle with a Boxing Day feast as it is in a flavour-packed soup – you may be surprised by some of their ideas!
If you’ve had a beetroot bonanza this year then you may be wondering what to do with all that ruddy red goodness. Here are our top tips to beat the beet boredom…
It’s an obvious choice, but few things pickle quite like a beetroot. Try it in a sandwich with some cheddar cheese. Go on then!
Slowly roast in foil with a slurp of honey, or chop up with other roots for a roast veg medley. Lovely with a leg of lamb.
Pastry. Beetroot. Goats cheese… Tartastic!
Beetroots are packed with flavour, sugar and ruby red juice. And they ferment into a very gluggable vin de betterave. Follow Rich’s basic beetroot wine recipe here.
Want your beetroot booze by the pint? Then make some beer out of it…
Did you know that beetroot can be eaten raw? Use in a salad or grate it as a base for a crunchy coleslaw – it goes especially well with red cabbage and a squeeze of orange juice.
Beetroot pachadi is a popular South Indian speciality, flavoured with coconut, ginger and other curry spices. Makes a majestic mauve side dish.
Cook first then use as an alternative to chick peas for a very dapper looking dip.
Thought carrot was the only veg for cake consideration? Think again. Beet is also in the baker’s good books.
Makes a champion chutney in its own right, but also combines well with almost any other fruit and veg for purple preserve perfection. Read our recipe below…
Easy beetroot and ginger chutney recipe
This recipe is based on 450g (1lb) beetroot, but you can substitute a percentage of beet for other surplus fruit or veg such as apples, marrows or tomatoes. For my latest batch I’ve lobbed a few pairs and handful of raisins into the mix.
Chop 230g (0.5lb) onions and soften in a large knob of butter.
Add your beetroot (grated) and other optional vegetables with about 2 teaspoons of grated ginger, a teaspoon of salt, 320g (0.7lb) sugar (I prefer it golden) and a good grinding of black pepper.
Pour in 0.7 litres vinegar (any type will do) and simmer for about an hour, or until a thick, sticky consistency is reached. Store in sterilised jars and serve after two months of maturing.
Delicious with a slab of Stilton and glass of elderberry wine or port.
If you’ve any questions about this post, please leave a Comment below by logging in or signing up (it only takes a moment) and we’ll pass your queries on to Rich and Nick, and get a reply posted.
Look out for more from Two Thirsty Gardeners next Friday, and do explore their blog!
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- Posted at 13.30