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sarah kay
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18-04-2018, 10:58 PM
1

cooking beetroot takes me so long!

Nurse told me to eat beetroot for anemia! but don't like
the ones in shops and try cooking it after boiling for two
hours its still hard??
Mel15
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18-04-2018, 11:00 PM
2

Re: cooking beetroot takes me so long!

I roast mine in the oven

Large sheet of foil, place the topped and tailed beets, sprinkle with oil, salt and pepper, parcel up and bung them in whilst the oven is on for cooking the roast

Or me mum pressure cooks them
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18-04-2018, 11:09 PM
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Re: cooking beetroot takes me so long!

Have you tried the ones in natural juices? The vinegar soaked ones can't be good for anyone.
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18-04-2018, 11:10 PM
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Re: cooking beetroot takes me so long!

By the way there is also beet juice you can buy. There's an organic one called "beet it" in tesco. Maybe easier to just have a glass of it a day.
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18-04-2018, 11:12 PM
5

Re: cooking beetroot takes me so long!

I eat beetroot raw in a salad with carrot ....

https://www.bbcgoodfood.com/recipes/...beetroot-salad
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18-04-2018, 11:16 PM
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Re: cooking beetroot takes me so long!

Originally Posted by Meg ->
I eat beetroot raw in a salad with carrot ....

https://www.bbcgoodfood.com/recipes/...beetroot-salad
Me too - I love the earthy taste !
I also use it to make borsch.
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18-04-2018, 11:41 PM
7

Re: cooking beetroot takes me so long!

Beets have wonderful health properties. My cousin has cancer and he drinks the juice of beetroot every day
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19-04-2018, 12:09 AM
8

Re: cooking beetroot takes me so long!

Mr Mags drinks a glassful of beetroot juice every day...
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19-04-2018, 12:37 AM
9

Re: cooking beetroot takes me so long!

Originally Posted by Silver Tabby ->
I also use it to make borsch.
Do you have a recipe?
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19-04-2018, 07:44 AM
10

Re: cooking beetroot takes me so long!

Originally Posted by AnnieS ->
Do you have a recipe?
There are lots of them as it is popular throughout Russia, Ukraine and Poland and they each have their own version.

I use this one:-

BORSCHT

• 1 tbsp vegetable oil
• 2 red onions, finely chopped
• 2 large celery sticks, finely chopped
• 1 large carrot (purple, if you can get it), finely chopped
• 750g raw beetroot (trimmed weight - about 8 medium beetroot), peeled and chopped into 1cm dice

• 1 litre vegetable stock
• 2 garlic cloves finely sliced or crushed
• 5 tablespoons vodka (optional)

• Heat the olive oil in a deep saucepan, add the onions, celery and carrot. Cook, covered, over a medium heat for 8-10 minutes until the vegetables begin to soften and colour.

• Add the beetroot to the pan and cook for a further 8-10 minutes, covered. Add the stock and garlic. Cover, bring to the boil; simmer for 30-40 minutes. To test if the beetroot is cooked, use the back of a teaspoon to squash a piece – it should be very soft.

• Add the vodka, if using, and continue to cook, uncovered, for 5 minutes to allow the alcohol to burn off. Take the pan off the heat and leave to stand for 5 minutes, then blitz the soup in batches, in a liquidiser or using a stick blender; you want the texture to be very smooth. Serve with a crumbling of feta, or a spoonful of soured cream, and a few fronds of fresh dill.
 
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