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Pickled Beetroot
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For more on marking an answer as the "Best Answer", please visit our FAQ.Buy fresh not the pickled stuff. Watch out for boiling in the house though as it can be smelly!
Roasting is the nicest way - cook for 30 - 35 mins, peel off the skin and cut into wedges and serve with sour cream, or dice/slice and use as normal.
Try this one too: Roast in hot oven for 35 mins. Let it cool slightly, rub off the skin (use paper tissues and it will just peel away) and coarsely grate the beetroot. Sprinkle over a little fresh orange juice, top with a round off goats cheese and grill for 2 mins or til the cheese bubbles and browns. Serve and eat with a nice fresh seasonal salad - thats not from a nasty sterile bag of imported leaves.
Fresh beetroot has lots of iron, folates, vit c and potassioum, and as a red veg, these tend to have properties of anti-oxidants, like good tomatoes and peppers. Beetroot is in season righht now and this as a salad with a little fresh mint - also now ready to eat - is great as a refreshing side. Get your fresh stuff at a your local farm shop or farmers' market!
Eat the leaves as well - steam or boil and serve with fried garlic and onions, or dice and serve with squash and sweetcron, either hot or cold. You can actually eat raw beetroot, but cooking will help the flavours develop. If you do boil the beet, leave on some of the stalk as this helps keep some of the colour in the beetroot.
I always thought pickled beetroot did count.
http://www.5aday.nhs.uk/WhatCounts/PortionSizesVegetables.aspx
This site says 3 'baby' whole or 7 slices of "bottled" beetroot counts - is bottled the same as picked?