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29 Nov 11 Ann Stephens (Australia - sub-tropical climate)

Whats the best way to cook the beetroot once harvest? Our were about the size of softballs, we sliced it then cooked it but it was tasteless? What did we do wrong? What do we need to add and should the beetroot be sliced before cooking... this is our first harvest, please advise. Thanks

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12 Jul 12 Terry (Australia - temperate climate)

I have only just planted my first batch of beets so can't comment about the growing but when I buy a bunch from the organic veggie suppliers this is how I like to cook mine; I peel, then grate one medium beet, place it in a saucepan with one tablespoon of water, 40g butter, 2 tablespoons of red wine vinegar then simmer covered. I also like to add a pinch or two of allspice (about 1/4 tsp) or cinnamon. I simmer it for about 10-15mins until tender then add some salt & pepper to taste...yum!

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17 Dec 11 Elizabeth (Australia - temperate climate)

For 5 medium beetroot preferably leave 2cm of stalk and the root on the fruit. Wash and place whole fruit in a suacpan, cover with salted water. Bring to the boil and simmer for 1 hour. Remove from water and remove skin by hand when cool enough to handle. Retain 1 cup of cooking water. When almost cold slice fruit and place back in saucpan. Cover with the cooking water, half cup of brown vinegar, half cup of sugar, third teaspoon mixed spice and four peppercorns. Simmer until sugar is disolved, roughly 10 mins. Store in fridge and use as a salad vegetable.

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