Preserving The Flavour



Beetroot Chutney (photo courtesy of Country Living)

 This is a good way to use up a glut of Beetroot if you have too much at the height of the season.  There are various other ways you could use it perhaps in a Beetroot and Cheese Bake where you layer cooked beetroot, potatoes and onions with parsley and cover with a cheese sauce.  Or chopped onion, shredded beetroot with a mild vinegar and a bit of sugar or diced with orange rind and orange juice seasoned with paprika and sugar or simply pickled.

If you are interested, here is the recipe for Beetroot Chutney.
3lb raw beetroot, peeled and grated, 2lb cooking apples, peeled, cored and chopped, 1lb onions skinned and chopped, 1lb seedless raisins, 2.1/2 pints malt vinegar, 2.1/2lb sugar, 2 tsp ground ginger and the juice of 1 lemon.
Place all ingredients in a preserving pan and bring to boil.  Simmer gently for about 2.1/2 hours, stirring occasionally, until no excess liquid remains and the mixture is thick.  Spoon chutney into pre-heated jars and cover with vinegar proof tops.

Just out of interest - after my Fruit Vinegar post the other day I found these two bottles in a charity shop which I thought would be ideal for decanting the vinegar in to.

Perfect - don't you think!