Those Beets!!

A firm British favourite. 🇬🇧 The beetroot is a root vegetable which has enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet In flavour and its vibrant colour lends itself to a variety of both sweet and savoury dishes.

Usually found are deep red/purple coloured ones but are also available in White, yellow and red/white striped.

Beetroot is a close relative of spinach and chard and has an earthy flavour and a good nutritional content – it’s also reckoned to be a good detoxifier.

Beetroot has exceptional nutritional value. especially the greens leaves, which are rich in iron, calcium, vitamins A and C. Beetroots are an excellent source of folic acid and a excellent source of fibre, manganese and potassium.

When is it available?

Generally July through to January, tapering off during February and March. You can of course try growing in your vegetable garden or allotment.

Picking the best beetroot..

Good quality, fresh beetroots should have their greens still attached. The greens should be fresh-looking with no signs of wilting or damage. The beetroot itself should be firm, smooth, and a vibrant red/purple, not soft, wrinkled or dull in its colour.

Fresh beets with the greens attached can be stored for 3/4 days in the fridge, but beets with the greens removed can be stored in the fridge for up to 4 weeks.

Freezing cooked beetroot is fine as it retains its flavour and texture. But its definitely not recommended to freeze raw beetroot as once the beetroot has thawed it will become soft and not a great texture.

Beetroot juice.. 🥤

A healthy juice with so many benefits. You can obviously buy it in any good supermarkets or health stores. Or of course make your own. It’s so easy and unbelievably tasty 😋 But don’t be alarmed when visit the loo the next day!!!! It will turn everything pink in colour 😳 😁

What to do with beetroot? 🍽

Its so versatile as a vegetable. You can eat it raw, boil it, Roast it, puree, pickle it. Salt bake it. Use in desserts or as a sorbet

If eaten raw slice very thinly and Season well, squeeze of lemon juice and olive oil to cover. It’s absolutely delicious 😋 just leave for 24 hours then you can enjoy it.

Recipe..

Chocolate and Beetroot Brownies..👀

Ingredients..

380g cooked beetroot
275g dark chocolate (chopped)
250g salted butter (cubes)
3 medium eggs
260g caster sugar
150g self-raising flour
½ tablespoon cocoa powder

Method..

Preheat your oven , 180°C. Grease and line a 20cm cake tin. Set aside

Place a medium saucepan of water on the stove and fill a third of the way with water. Bring to a simmer and place a large heatproof bowl on top, adding the chocolate and butter. Making sure the bowl isn’t touching the water, stir the chocolate and butter until melted, then remove from the water pan
Whisk the eggs and sugar together until thick and creamy.
Pour in the melted chocolate, then fold until combined. Then Add the flour and fold until fully mixed, then fold through the cooked diced beetroot.
Pour the brownie mix into the lined greased tin. Spread out so the surface is even, then bake for 45/50 minutes or until only a few crumbs remain when you poke with a skewer or a small knife
Remove the brownies from the oven and place on a wire rack. Leave until entirely cool, then lift out of the tin. Dust with the cocoa powder and cut up.