Wednesday, 11 March 2009

Beetroot Revisited

Thanks for all the suggestions re preserving beetroot. This helped immensely to put me on the right track. I think. Only a taste test at a later stage will determine how well it went. One thing is for sure, I will definitely experiment a bit more with beetroot preserving.

This is what I harvested.After boiling the beetroot till soft, I opened the lid to suddenly realize that I had used Beetroot Chioggia. Which is not totally blood red, but has a pattern of white and red rings.

After peeling.Sliced.
Placed in jars.
Then covered with the following concoction:
1 cup vinegar, 2 cups water, 2 Tbs brown sugar, a pinch of salt and some mustard seeds, coriander seeds, black peppercorns, 2 cloves. All brought to the boil for a few minutes before pouring into the jars.

That's what they look like this morning.
The rest of the veggies? Most of it went into the slow cooker for a good vegetable stock. To be portioned and frozen for later use.

A note about Beetroot Chioggia. I find it very mild in taste, far less earthy when boiled. It was actually very mild and sweet when I tasted it after it was peeled. Another big advantage - you don't end up with red hands as it doesn't 'bleed'.


Kel said...

too mild for me. i ditched the chioggia this planting season and went exclusively for the bulls blood. the novelty of pink rings finally wore off...

Anonymous said...

I'm a Bulls Blood gal meself. Chioggia is nice when roasted.

Rest is not idleness said...

They look a bit anaemic don't they? I prefer the red ones myself.