I've now got Beetroot... now what!?

[lisa4star]

1lb chopped onion
1lb cooking apples
3lb cooked beetroot
1 pint white vinegar (sarsons is best)
2tsp salt
1lb White sugar

Cook the chopped onion for a short while in a little of the vinegar. Add the rest of the ingredients. Boil steadily until thick (can take a couple hours if it takes longer it's fine to cook longer). Pour into hot jars.

I find doesn't matter if onion and apple isn't chopped very small as it goes mushy but I like to chop beetroot small but you may prefer it chunky.

Hollie - I fill my jars almost to the top then I put a paper circle on and I put a lid on it. No need to let them cool first.

Sorry for delay in putting recipe on site.

[Hollie the Wollie]

Oh no worries, that is fab! When you say paper circle, like baking parchment?

[lisa4star]

Yeah, Hollie. What it is called went right out my head, lol.

Good luck.

I'm envious your beetroot is ready, mine is a long way off. On my last jar of chutney from last year now.

I make twice the quantity of the recipe and still sometimes run short after dishing it out to all the people who request it.

[Hollie the Wollie]

Well I think some of the beets are teasing me. a few were huge, well, big enough, but others seem small.

I think we may have a random mix of varieties as I have found another white one and some ones that are longer in lenth, like a very wide stubby carrot shape! I think the chutney won't be any the worse for it... I just can't wait to make it!

Do I need to pre-boil the beets?

[lisa4star]

Shape or size won't matter Hollie, it's what you do with it that counts, lol!

Yeah you need to boil them with their skins on and a little bit of dirt won't kill you.

Do small and large in separate pans as they won't cook right through at same time.

Check if cooked like you do with potatoes. If it feels tender in middle, it's done. Should take between 45 mins to 1 hour. The skins will just peel off. Rub it with your fingers and it will come away ( I wear latex gloves or purple hands will be on the cards).

[Hollie the Wollie]

Oh thanks Lisa, thats a great help. I then follow the recipe you previously posted!

I will either do this next weekend or the one after. Do you know how many jars this fills? I saw in a local cook shop regular jars that were over £1 each. I know this was a little wasteful but for 25p in Tesco you can buy cheapy marmalade... so I just threw the marmalde out and cleaned the jars up. As it was the cheap stuff they hardly used any glue on the labels so they just came clean off with some soapy water.

i will sterilise these before filling!

[lisa4star]

It should fill about 4 or 5 I think Hollie but as I say I use quite small ones as I give it out and I'm stingy, lol and I use big kilner ones to keep.

I'm sure it will be yummy.

I've made elderflower cordial today. Can't wait to have some next weekend with sparkling wine.

[Hollie the Wollie]

Oooh I LOVE elderflower cordial! If you can please share how you made that!

[lisa4star]

25 heads of elderflower
1.2l of cold water
3 lemons pared and sliced
2kg of granulated sugar
75g of citric acid

Shake elderflowers gently to dislodge any bugs and dirt and put in a large heatproof dish along with the lemon slices.
Put sugar and water in a pan and heat gently until sugar has dissolved and water goes completely clear.
Bring upto a boil, take off the heat and add the citric acid and the pared lemon.
Pour into bowl with elderflowers and lemon, cover with cling film and sit somewhere cool for 24hrs.
Pour through muslin and put into sterilised bottles.

Keeps for 6 weeks in the fridge but you can freeze in ice cube trays for months.

[lisa4star]

Oops. Internet has been down with the wind. Didn't mean to post it twice.

[Hollie the Wollie]

Lisa, thanks again for your recipe! Today was the Beetroot Chutney Day!

So, I harvested all the Beets, we only had around 1lb of them so I just adjusted your recipe. Three of them were white ones! Naughty rogue seeds!


- I washed them thoroughly, left 2" stalks on, boiled for an hour.
- Then I rubbed the skins off with rubber gloves... they were slightly textured which made it even easier to get the skins away. The stalks really helped to hold onto them.
- I chopped them into pieces, some bigger than others, wasnt sure on the size. Started boiling the onions in the vinegar (smelly!) and then added the apple and beets, sugar and rest of vinegar!
- I let it all stew for getting close to three hours. Have let cool and add to jars... here's the pics!

[Hollie the Wollie]

Here is the rest of the pics...

[paulch]

I have just cooked some beetroot or rather steamed some ( 20 minutes of golf ball size) and taste lovley with anything , but are nice in a sandwich with a bit of salad cream and salt

[lisa4star]

Originally Posted by Hollie the Wollie

Lisa, thanks again for your recipe! Today was the Beetroot Chutney Day!

So, I harvested all the Beets, we only had around 1lb of them so I just adjusted your recipe. Three of them were white ones! Naughty rogue seeds!


- I washed them thoroughly, left 2" stalks on, boiled for an hour.
- Then I rubbed the skins off with rubber gloves... they were slightly textured which made it even easier to get the skins away. The stalks really helped to hold onto them.
- I chopped them into pieces, some bigger than others, wasnt sure on the size. Started boiling the onions in the vinegar (smelly!) and then added the apple and beets, sugar and rest of vinegar!
- I let it all stew for getting close to three hours. Have let cool and add to jars... here's the pics!

Well done Hollie, it looks great. I'm sure the colour of beets won't alter the taste. Forgot to mention the smell and about not leaning over the pan and inhaling, lol, it's not good.

I was coming on site as I am flicking through old cooking mags and came across a lavender pannacotta recipe and thought of your poor lavender cake.

Google the pannacotta, it looks lovely.

[Hollie the Wollie]

Oooh thanks so much for thinking of me and my cake disaster, tee hee! Oh I LOVE pannacotta - yummm! I will have to try it!