For a while now I have been using the beetroot up from the freezer and what a stunning vegetable it is ! You can now grow yellow,stripy pink and the original red although you hardly find any of these in a supermarket.1. Not only is it full of iron but is supposed to be a hangover cure Beta cyanin, the pigment that gives
beetroot its colour, is an antioxidant so the humble beetroot could be
the key to beating your hangover! Beta cyanin speeds up detoxification
in your liver, which enables your body to turn the alcohol into a less
harmful substance that can be excreted quicker than normal.
2. Beetroot has one of the highest sugar contents of any
vegetable. Up to 10 per cent of beetroot is sugar, but it is released
slowly into the body rather than the sudden rush that results from
3.The green leafy portion of the beetroot is also edible. It is now most
commonly found in mixed leaf salad bags however it is also served boiled
or steamed in and has a taste and texture similar to that of spinach…So nothing is wasted.
Ways to use Beetroot.
I love mixing them with any other veg and roasting in the oven …Carrots, onions ,squash and peppers .Just cut the washed and peeled beetroot into wedges and mix with a splash of olive oil and add cumin and salt and pepper.Roast in a fairly hot oven for about an hour until vegetables are cooked.Serve with a splodge of creme fresh .
900 g (2 lb) Beetroot (3 very large or 4 to 6 medium) pre-cooked but not in vinegar.
- 2 teaspoons fresh rosemary leaves chopped, stems discarded
- Sea salt and black pepper
- ½ cup of plain flour (you may not need it all)
- 2 tablespoons butter or oil
- Top and tail the beetroot and peel
- Grate them with a coarse grater or food processor
- Press any excess water out of them using a sieve
- Heat a large non-stick frying pan on a medium heat.
- Toss grated beetroot in bowl with rosemary salt and pepper
- Gradually mix in the flour, adding just enough to combine the ingredients, stirring and tossing the mixture.
- With your hands, press the beetroot mixture into patties.
- Add the butter or oil to the pan and once it begins to sizzle, add the beetroot patties.
- Turn the heat up a little, fry the patties for 10 minutes and allow them to crisp,
- Flip them over and fry for another 10 minutes.
1. Cook the whole beetroot unpeeled but scrubbed in salted boiling water until a knife goes through easily .
2. Put beetroot into a bowl of cold water to cool down and to seal colour .
3. slice thickly and spread onto trays and freeze.
4. Remove from trays and put in freezer bags and put in freezer until needed.