Things to make with Beetroot!

Last year I had a HUGE success growing beetroot...but there is only so many days when you want to eat it....so I preserved it....







Another option is to make a beetroot chutney, so I include this recipe, which is taken from "Best-kept Secrets of the Women's Institute - James, Pickles & Chutneys" by Midge Thomas:

BEETROOT & GINGER CHUTNEY

Make about 2.2 - 2.7 kg (5-6 lb)
Preparation Time: about 40 minutes
Cooking Time: about 2 hours

1.3 kg (3 lb) beetroot, cooked
450 g (l lb) onions, chopped
1.1 litres (2 pints) vinegar
450 g (1 lb) cooking apples, peeled and chopped
450 g (1 lb) seedless raisins or dates, chopped
3 tablespoons ground ginger
1 teaspoon salt
900 g (2 lb) granulated sugar

• Peel and cut the beetroot into cubes or mash well if a smoother chutney is preferred.
• Place the onion in a large preserving pan, with a little of the vinegar and cook for a few minutes, to soften the onion. Add the apples, raisins or dates and continue cooking until pulpy.
• Add the beetroot, ginger, salt and half the remaining vinegar. Simmer gently until thick.
• Stir in the sugar and remaining vinegar and continue cooking until thick again.
• Pot into cooled, sterilised jars, seal with a vinegar-proof lid and label....

Trust me, this is truly delicious!