Beetroot

My wife planted too much beetroot and I don't know what to do with it apart from pickling, I was reading an article and there was a mention of them flowering in the second year, from this I inferred you can leave them in the ground for longer than one season, would this be correct and can someone tell me what happens to them if you do.

 

Beetroot can be stored packed in moist sand or compost in a box in a frost free shed. Any good gardening book will have instructions. Also you may find this link helpful

Beetroot, harvesting and storing, pest and diseases - page 3

Don't discard the leaves, these are delicious cooked as spinach and they freeze well.

Beetroot is a biennial, so if you leave it in the ground the root becomes coarse and woody and the plant runs to seed next year.

a-a

 

copied from the internet:

BEETROOT GRATIN RECIPE:

Ingredients:
For 450 g (1lb) beetroot

• 100ml double cream
• 100g gruyere cheese grated (or any hard strong cheese)
• salt/pepper

All amounts can be changed to suit tastes.
Method:

1. Cook beetroot whole in a pan of boiling water, simmer till tender when tested with a knife, about 35-40 mins.
2. Leave to cool.
3. Preheat oven to 200c, gas 6.
4. Cut into slices and layer beetroot in a baking dish, pour over cream, sprinkle
5. on cheese and season with salt and pepper.
6. Bake until top is crisp and golden (about 15-20 mins)

Freezes beautifully and is a great side dish to simple grilled or roast meat as it is quite rich.
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SWEET BEETROOT CHUTNEY
Ingredients:

• 500 g raw beetroot
• 1 medium onion
• 2 eating apples
• 250 ml malt vinegar
• 3 tsp grated root ginger
• 10 juniper berries
• 3 whole cloves
• 60 g light muscavado sugar
• 60 g sultanas or raisins

Method:

1. Put the washed beetroot in a pan bring to the boil and simmer for 45 mins or until tender.
2. Remove from the water and leave to cool.
3. Peel and finely slice the onion.
4. Roughly chop the apples, removing the core but not the skin.
5. Put the onions and apples in a large pan then add the vinegar, ginger, juniper berries and cloves.
6. Bring to the boil and simmer, uncovered, for 15 minutes with the occasional stir.
7. Peel the beetroot, cut into large dice and stir into the onion mixture, then add the sugar and dried fruit.
8. Continue cooking for a further 10 minutes, then spoon into warm sterilised jars, seal and keep in a cool dark place.

Makes enough for 2-3 450 g jam jars. If you want to make a larger quantiy, I find it is better to make several small batches than to double up.
This chutney can be eaten fresh or will keep for 3-4 months unopened

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BEETROOT CHUTNEY RECIPE

This one works best using white vinegar and white sugar to enhance the lovely beetroot colour

Ingredients:

• 4 lb (1.8 kg) beetroot
• 1 large onion
• 1 lb (450 g) raisins
• 1 teaspoon salt
• ½ lb (225 g) white sugar
• 1 pint (570 ml) white vinegar
• 6 peppercorns
• 6 cloves
• 1 tablespoon allspice

Method:

1. Wash the beetroot carefully without rubbing the skin and cook gently in a large pan, covering the beetroot with water, until tender.
2. Allow to cool, rub off the skins and dice into cubes.
3. Peel and chop the onion.
4. Put all of the ingredients into a large, heavy based pan, tying the peppercorns and cloves in muslin.
5. Bring to the boil very slowly and then simmer gently until cooked and thick.
6. Remove the muslin bag and pour into hot, clean, sterilized jars. Seal at once.
7. Label with contents when fully cooled.

Makes about 5 lbs (2.3 kg) of Beetroot Chutney
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Talking to a lady today who said she wraps them in newspaper & keeps them in the shed, said they stored ok like that. I was going to put mine in dry sand in the pill box.

Have made Marley's Beetroot chutney (see recipe forum) but still have about 40 in the ground.

 

Organic Beetroot & Goats Cheese Salad with Walnuts | Organic Recipes
Made this several times and everyone who's tried it says it's a winner. Run out of beetroot now:(.