Izzy has confidently come out with it at our tea time in a matter-of-fact way, being quite pleased with herself. Little dag.
With the onset of warmer weather, a can of beetroot is always in the pantry. I serve it up with salads, we all love it except for Izzy, so in her case you CAN beet a root(vegetable that is)! Even Summer has a go at it.
I've tried to grow them before with not much success. I'm having another go with some heirloom beetroot seedlings I got from my brother in law. I think they are different colours to the normal beetroot. If nothing else goes right, at least I can use the leaves in salads.
If you're into companion planting they grow well with onions, silverbeet, lettuce, cabbage and dwarf beans, but not well with taller beans.
I have mine growing in a wine barrel with a cherry tomato, well see how they go.
I got some off Mum that she's just pulled up and put them in jars.
Bake for two hours at 180 degrees in a tray covered with foil. Put the bigger ones around the outsides of the tray and the smaller ones in the middle. Let cool in the tray.
With gloves on, peel and slice or quarter, however you like them.
Put the slices into cold sterilised jars. To sterilise jars I put them in a 150 degree oven for about 15 minutes. Always put cold into cold jars and hot into hot jars, you might crack or shatter the glass otherwise.
Take a cup of liquid, use any juice from the pan, if any, with water.
Mix with one cup of vinegar.
Pour this into the jar to cover the beetroot.
I chucked a bay leaf in each jar with two peppercorns as well.
You may have to make more depending on how much you have to jar.
Keep the jars in the fridge.
Are you a beetroot fan? How do you love to eat yours?
