Kitchen Garden Forum

I hope someone can help, very involved with the preserving of produce and have done rather well with beetroot. I have been told about a beetroot jelly which is apparently delicous, anybody got a receipe?

I've had beetroot jelly in Canada, but I've never made it. Try doing an internet search - you're bound to find a few recipes that way.

Dear Quirkas,
Beetroot jelly is simple to make.
Cook the beetroot as normal and dice, slice or crinkle cut as desired.
get a fruit jelly, raspberry or blackcurrant for red beetroot. Lemon for white or yellow beets.

Make up the jelly with 3/4 pint of hot vinegar and water. The ratio of vinegar/water can be adjusted as you desire. The kind of vinegar is also to taste although I do use some balsamic in the version I make. As you will be eating the vinegar jelly it may need sweetening with sugar and although I have used sweetener successfully to make this dish suitable for diabetics because of the natural high sugar content of beetroot it should be consumed in moderation.
The beetroot jelly should be eaten within a week.
Regards Sally Wright.
ps I have used frozen beetroot to make this but it needs to be diced small to overcome the softening effect of freezing.

I've already posted this in the "Recipe" section, but I can definitely recommend the recipe for a sweet & spiced beetroot chutney given here:
http://mangoidli.blogspot.com/search/label/Chutneys

Colin, what the heck is "jaggery"?

Chantal wrote:Colin, what the heck is "jaggery"?

Short answer: It's a type of Indian sugar - obtainable from most Indian grocery shops.

Long answer, I think it's a variety of Palm sugar. My local Tescos sells this in their "exotic" section. Failing this, you would get a similar effect by using a rich sugar like Muscovado.

Go on - give a try. It's great and I think you'll want to make a second batch once you've tasted it!

DENNIS COTTER's recipe:
ROAST BEETROOT WITH BALSAMIC VINEGAR, CARAWAY and WILTED GREENS
PM me if that appeals to you

then there's....
JAMIE OLIVER's recipe:
BAKED BEETROOT WITH BALSAMIC VINEGAR, MARJORAM and GARLIC
same

PAUL GAYLER'S recipe:
BEETROOT CAPONATA
like a sweet and sour relish, using red onion, celery, olives, capers, pine nuts, raisins and herbs
same: pm if interested

In the same boat right now !
It's hunky dory growing it, but you need to be a kind of inventive cook to know what to do with it when you've harvested it, EH ! ?
But growing and cooking go hand in hand, and I'll be learning what to do with it all till the day I die - hopefully....