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PostPosted: Mon Nov 12, 2012 10:04 pm 
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Old Mother Goose
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Beetroot brownies.



Ron

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PostPosted: Thu Nov 15, 2012 9:16 am 
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Gallant Game
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Beetroot brownies are yummy.I made them yesterday and I now cant stop wanting them. Thankyou very much I am cooking more beetroot today.


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PostPosted: Thu Nov 15, 2012 1:22 pm 
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Dapper Duck
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Hi mummaroo,
I am growing beetroot for the first time this year. I was glad to see this post as I have no idea what to do with my beetroot once it is grown. You said that you ' bottled it for sandwiches' Can you please tell me how to do that? or is it the same as the preserving method that you posted? I like the sound of baking it with the cream and cheese :thumbs:

thanks.

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PostPosted: Thu Nov 15, 2012 1:53 pm 
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Gallant Game
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Hi stace01,
Just use the same recipe if you like.There are many different recipes around but I am also very partial to cinnamon.Just slice your beetroot and put in the bottle and cover with syrup.Syrup must be hot and jars must be hot if you are using screw top jars to get a seal.
Yvonne


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PostPosted: Sat Nov 17, 2012 6:45 pm 
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Proud Rooster
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Beetroot chutney


Ingredients
- 1 kg, Beetroot
- 4 Apples, sliced
- 2 onions, thinly sliced
- 2 cloves of garlic
- 1 tsp. crushed red chillies
- 1 cinnamon stick
- 2 tsp. salt
- 4 cloves
- 1 tsp. black pepper
- 500 ml (2 cups) apple cider vinegar
- 120 g sugar
- 60 g raisins
Method
1. Cook the beets for 30 to 40 minutes in boiling water; drain and let cool; peel and cut into cubes;
2. in a large saucepan, combine the apples, onions, garlic, red pepper, cinnamon, salt, pepper, cloves and vinegar; bring to a boil and let simmer 15 minutes;
3. add the beets, sugar and raisins; continue cooking for 15 minutes more;
4. Immediately put into hot sterilized jars.


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PostPosted: Wed Nov 21, 2012 8:26 pm 
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Showy Hen
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I was looking to try the beetroot and blue cheese salad that is in the December Better Homes and Gardens mag.

It looks yummy.

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PostPosted: Mon Dec 03, 2012 12:24 pm 
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Gallant Game
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Hi Everyone,
Thanks so much for all your wonderful ideas.I have made the beetroot chutney over the weekend.It is delicious.


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PostPosted: Tue Dec 04, 2012 7:43 pm 
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Junior Champion Bird
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I second the posts for roasted and chutney. You can also eats the leaves just like silverbeet or just rip up some of the small ones and add them to a green salad.

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PostPosted: Wed Dec 05, 2012 7:41 am 
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Gallant Game
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I love the leaves in a salad.I don't think a salad is a salad without beetroot leaves.
Has anyone had the orange beetroot before.I have just got my first lot and the taste is stronger than beetroot if you know what I mean.Hard to describe. I made chutney from the orange ones this time.Looks so different.
Yvonne


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PostPosted: Wed Dec 05, 2012 3:23 pm 
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Phoenix
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Ilove beetroot cut into quarters, oven baked then tossed with rocket leaves, walnuts and some bits of sheep/goat milk fetta then drizzled with balsamic vinegar, really yummy salad on a hot day.

Deb


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PostPosted: Thu Dec 13, 2012 12:09 pm 
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Dapper Duck
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ok, now I really cant wait for my beetroot to grow so I can make chutney too :bg

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PostPosted: Thu Dec 13, 2012 1:53 pm 
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Gallant Game
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I've recently discovered that fresh beetroot, roasted or steamed, hot or cold, goes really nice dressed with tzatziki.

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PostPosted: Tue Dec 18, 2012 11:20 am 
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Great Game
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Wow... I just read through this whole thread about beetroot and literally, my mouth is watering.
Yum!

Can't wait til my veggie beds are up and running.
Thanks for brilliant ideas everyone.


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PostPosted: Wed Jan 02, 2013 9:43 pm 
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Showy Hen
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Domestica wrote:
I LOVE beetroot! My favourite way to eat it is really simple: fresh grated with olive oil, lemon juice, salt, pepper and some dill. delicious!

For something more substantial I'll add in some goats cheese and cooked french puy lentils. :thumbs:



I must try this, sounds delicious


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PostPosted: Wed Jan 02, 2013 10:09 pm 
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Proud Rooster
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Where did you get orange beetroot from?


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