Oh So Good... Beetroot

art. house. mum.

 

Today I tried something I've been wanting to do for ages.  I preserved some of my old season beetroots.  I've been leaving them in the ground until I was ready to cook with them, but because I am the only one in the family who truelly loves beetroot, it's been a good few months that these gems have been sitting in the ground and I want to start planting that patch again soon.

I used this recipe (roughly, of course) and found it easy to do while I got a bit of planning done for the week.

The smell was amazing...for a beetroot lover.  And it got me thinking about why I love beetroot.  When I was a kid I didn't know about fresh beetroot.  But I did love the tinned variety.  Dad and I used to both love drinking the vinegary (probably sugary) fluid that the beetroots came in.  Strangely, no one else liked it...  I loved the flavour and texture (and colour, I suspect) of those beetroot.  But when I stumbled on growing my own fresh beetroot a few years back my love of beetroot reached a new level.  That fresh earthy flavour!

And then I heard about how purple vegetables have valuable natural chemicals which may help prevent some cancers... Too good!

And then Matt got a bit sick of me sneaking beetroot into... well most things really.  And he politely asked if I wouldn't mind keeping my beetroot to myself.  Oh.  Our beetroot consumption slowed dramatically, but I did find that Matt and the kids started eating my lasange again... and my risotto... and the pizzas... and...

But now I am hopeful that I can eat my lovely beetroot again with ease and without impinging on anyone else's right to beetroot-free dining. But the recipe says that you should wait two weeks before eating the pickles.  And you know how I love to stick to a recipe...

 

I'll tell you how they taste in a few days ;-)

g