Best ways of preserving beetroot

Waz200 · August 2014

Hi everyone, i've just picked a nice beet & i've got some others looking good now. As i'm a newbie to veg gardening i was wondering what are the best ways to preserve them until i'm ready to cook them?

Lyn · July 2014

I keep them in the fridge until I have few, then cook them and open freeze. None of us like vinigar so I dont pickle.

Dovefromabove · July 2014

I tend to lift and eat the beetroot as they are ready; at this time of year we plan our meals around what's ready in the garden.

During the growing season beetroot keep best in the soil, but they need lifting before the frosts can damage them.

Philippa's right, we used to build a soil root clamp - a smaller version of the way farmers would store fodder beet to feed their cattle through the winter.

This site gives more information https://www.rhs.org.uk/advice/profile?PID=666

Hope that's helpful

Unknown · July 2014

Donning me chef's hat....I sometimes make beetroot & lime jelly:

*Boil the beetroot in the normal way, then cut into small squares and place into jar/jars.

*Make up a 1pt lime jelly, instead of using a pint of boiling water, use 1/2pt of boiling water and 1/2pt of (cold) white vinegar - then pour this over the beetroot and allow to set.

treehugger80 · July 2014

I freeze them once I've boiled and skinned them

Forester2 · July 2014

Does anyone else use a pressure cooker to cook their beetroot? Mine comes out once a year to do the job and is known as 'hissing sid'. Then pickled in Kilner jars to keep us going during the year. I do like a bit of unpickled though.

kay heywood · July 2014

Beetroot and Orange Chutney, the recipe can be found in BBC Good Food.

kay heywood · July 2014

I give mine away and just keep a couple of large jars and decant the chutney into smaller jars as I need it, that way i don't feel overwhelmed by it.

Forester2 · July 2014

Pansy - I did have an accident once with Hissing Sid and had beetroot juice shoot up to the ceiling and down the walls. The cats are a bit wary too when the hissing starts. My Mum used to cook everything in it, but mine only comes out for the beetroot. I don't eat meat but I remember Mum cooking cheaper cuts of meat in it for Dad. I like the idea of using it for marmalade though so will look into that in February.

Unknown · July 2014

philippa smith2 wrote (see)

David.........when you say "Lime Jelly" do you make your own or do you mean those little rubbery squares ? ( which I recall eating raw as a child ).

I love Beetroot either fresh or pickled but never tried it with Lime........at first, it sounded a bit odd but I'm warming to the idea now.

Forester......."hissing sid".........I have used in the past but after several occasions of not keeping an eye on the wretched thing and the kitchen becoming like a Turkish Bath, I gave up . I also recall my mother cooking everything to death with the HS and then being forced to "eat your greens, dear".....so that is probably another reason why I am not too keen

Phillipa - well yes, just boil & skin the beetroot as normal, then cut into small cubes when it's cold. The completed thing is used as a relish on the side of your plate, with say a salad or similar.

Dovefromabove · July 2014

We like to eat young beetroot roasted with a sour cream dressing, sometimes with the addition of some horseradish (brilliant accompanying roast beef).

And a few years ago I made a Beetroot chilli relish - it was fabulous - I made loads of it and included it in some Christmas hampers for friends and rellies. Everyone loved it.

I bookmarked the link to the website, but it seems that the site is down but if anyone is into pickles and chutney making it would be pretty easy to reproduce - it involved raw grated beetroot, a sprinkling of chilli flakes, a mix of cider and balsamic vinegar and dark muscavado sugar if I remember correctly

Best ways of preserving beetroot

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