Today I've been doing a clean out of the last of the veg. Beets are one of my last things in the garden. I've already harvested several lots of them and these are the stragglers that didn't grow as quickly.
Snip off the leaves, put them straight into a pot and boil for 20 minutes. The skins will slip right off them once cooked.
Ewan and Tina giving me a hand!
The "divas" get the leaves, nothing goes to waste. (The divas are Beyonce, Rhianna and Brittany!)
Freshly boiled beets with their skins all taken off. With this amount of beets I'm going to do a few different things. One for now, one for the next month and one that will keep for the next 12 months.
1 Packet of baby spinach
3 Beets cut into cubes
100g approx of goats cheese
a handful of pine nuts or walnuts lightly roasted
1 tsp honey, slightly warmed
1 tbs balsamic vinegar
2 tbs Light olive oil
Shake all the dressing ingredients together in a jar or sealed container and pour over the salad ingredients. Then enjoy!
2 or 3 Beets coarsely grated
1 medium onion diced
2 tbs brown sugar
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 tsp cinnamon
Cook over a medium heat in a frypan until liquid reduces slightly. Put in a container in the fridge and eat within a month. Great on meat and in hamburgers.