I love beetroot.
A burger can’t really call itself a burger without beetroot on it. And a salad is sort of ‘meh’ unless it has beetroot to make it go ‘pow’. It’s good for dips, salsas, burgers, salads – grated, chopped and diced. The only contending vegetables for top spot in my heart are broccoli and pumpkin, lucky I don’t have to choose.
This year I think I’ve grown a mediocre amount of beetroot to satisfy our beetroot consumption. I thought I was doing well when in fact I should have dedicated more space to beetroot and discovered my fault too late in the season.
Often, when my mother and I make preserves there is enough to hand out. There is no handing out our beetroot. After all – there are only four jars left and the latest crop will only scrape in two more jars. It’s probably best we don’t share our beetroot … if you sampled it, you would never again be able to eat beetroot from a can.
But until my planting is perfected to provide adequate jars for a years consumption of beetroot AND some left over to share … you’ll just have to make your own awesome beetroot. And I suggest you try this recipe:
Spicy Preserved Beetroot
for 1kg of beetroot
3/4 cup sugar
1 1/2 cups vinegar
3/4 cup water
1 bay leaf
1/2 cinnamon stick
1/2 tsp peppercorns
1/2 tsp mustard seeds
1/4 tsp salt
Cook beetroot in above mixture until soft but NOT mushy.
Allow to cool.
When beetroot are still warm to touch, put on some plastic gloves unless you want purple hands and use your thumbs to peel the skin off the beetroot.
Carefully slice beetroot to desired width.
Place slices in jar.
Scoop liquid & spices into jar to cover up slices.
Place lid on jar.
Store jar in cupboard.
Don’t allow anyone to take any of your beetroot.