A couple of week's ago I suffered a touch of the "blogger's black hole" (my brain got distracted by half term holidays and wouldn't produce anything worth reporting) and because of that I don't think that I mentioned our beetroot had finally matured into an edible state. There it is, in the photo above. Quite respectable, don't you think?
Before the weekend, I retrieved some of our beetroot from the Veg Patch. I'm trying to overcome my dislike of beetroot by trying the home-grown variety in a number of guises. (After all that thinning and watering and nurturing, I have to at least try.)
First up: Cooked Beetroot.
Wash and chop leaves off to 3 cm, leave the roots intact (stops the colour bleeding out), then put in a pan of cold water and bring to the boil.
Simmer 30 to 40 minutes. Pull one out to test - they're done when they peel easily.
Drain and cool. (Oops, 'scuse fingers!)
Peel and slice.
So, cooked by boiling, then cooled, peeled and tasted (no dressing).
Verdict: Not bad, but not hankering for seconds; quite nice eaten warm. Fabulous looking.
P.S. I also tried them par-boiled and then oven-roasted with parsnips, butternut squash, sweet potato and Vivaldi potatoes. Verdict: other veg - yummy; beetroot - yeeuch!
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