So beetroot is in season? What to do with a bunch of muddy dark red vegetables?
We have made pickled beetroot, for use in salads, as sides for meat and on top of rye cracker with paté. Pick your own at a Pick your own farm or buy fresh ones at your local farmers marked.
Here’s our easy recipe for Pickled Beetroot:
Cooking time: 2 hours
5 dl vinegar
2 tbsp caraway seeds
- Wash the beetroots, but make sure you don’t damage the skin. Roast whole in oven for 1-2 hours depending on size. You can tell if the beets are ready by piercing the beetroot with a knife, if it goes in easily the beetroots are tender.
- Peel and slice, 1/2cm thick.
- Bring to boil the vinegar, sugar and caraway seeds.
Put the sliced beetroot on sterilised jars, add vinegar mix and then done! Leave the beets in a cool dark place for a few weeks before eating. You should gently shake the jars every week or so, to allow the flavours to infuse.
What’s in season just now found at eattheseasons.co.uk