hi
I just pick them as they are ready and boil with a little stalk and skin on till cooked thru.
lightly heat some vinigar and brown sugar to taste, add sliced or 1/4 of beets to the vinigar , place in a Jar, keep in fridge and take out as needed.
I have used this liquid for several batches, add liquid once real dark to mashed potatoe to change colour.
I also make a preserve fromt he steams, onion, little juice and one graded beetroot, vinigar and sugar.... very good for cold meats.
Angie
hi,
If you cook it, slice or dice it, add some mint or your favourite herbs, a little olive oil and pop it in the freezer like that (in portion sizes), it lasts for a decent while, you just take out what you need as you need it. If in a hurry, just add the oil and you can add whatever else you like after its thawed.
Replies
I just pick them as they are ready and boil with a little stalk and skin on till cooked thru.
lightly heat some vinigar and brown sugar to taste, add sliced or 1/4 of beets to the vinigar , place in a Jar, keep in fridge and take out as needed.
I have used this liquid for several batches, add liquid once real dark to mashed potatoe to change colour.
I also make a preserve fromt he steams, onion, little juice and one graded beetroot, vinigar and sugar.... very good for cold meats.
Angie
If you cook it, slice or dice it, add some mint or your favourite herbs, a little olive oil and pop it in the freezer like that (in portion sizes), it lasts for a decent while, you just take out what you need as you need it. If in a hurry, just add the oil and you can add whatever else you like after its thawed.
Kali O'brien said: