Your comments and tips

13 Apr 09, Helen Freeth (Australia - cool/mountain climate)

Something eats the seeds here I have some brilliant beetroot growing but I planted a whole row and there`s only a few left. What is it?

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11 Apr 09, Vincent O'Hara (Australia - cool/mountain climate)

I want roots to be about2.5 inch diameter. How?

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30 Mar 09, Nigel` (Australia - temperate climate)

I am a huge beetroot fan. One tip is to roast them off at around 180 (non fan forced) for as long as it takes for a skewer to easily penetrate them (depends on the size of the beet), tossed with salt, pepper, good olive oil, and balsamic (as per Kay's suggestion). When they are done, use a really sharp mandolin to slice them as thin as possible (you'll see why it needs to be sharp when you do it) so they are almost transparent (carpaccio like). Use some of these as a base for some thinly sliced protein (if you like), with some goats cheese and a pan jus (you can do the reduction in the pan with some shallots, beetroot juice, wine and stock - mix and match to your taste). Finish with some flat leaf parsley and seasoning.

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08 Mar 09, Tamera (Australia - temperate climate)

I cooked beetroot only yesterday. I brushed them lightly with olive oil, added salt/pepper and wrapped them in aluminim foil. I cooked them in the oven for 55 minutes on 200 C. When ready I allowed them to cool, peeled and sliced them ready for salad. Beats canned beetroot anyday!

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30 Jan 09, Liz (New Zealand - temperate climate)

Ken, when beetroot are about the size of a small golf ball, they should be ready to start using. But you can leave them to grow, just make sure they have plenty of water.

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27 Jan 09, ken (Australia - sub-tropical climate)

when can you ( tell ) beetroot is ready to pick ???

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19 Jan 09, Gerry (Australia - cool/mountain climate)

Using beetroot 1.good grated raw into coleslaw along with cabbage, carrot and onion etc - when all mooshed up with the dressing it makes an interesting pink colour 2. cut into 2 - 3 cm chunks (scrub them don't peel) and roast for about 30 min at 200C are good hot or let them cool a bit and mix with Horseradish cream for a warm salad

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11 Jan 09, Kay (Australia - sub-tropical climate)

Beetroot peeled and cut into wedges roasted with olive oil, balsamic vinegar, a sprinkle of brown sugar, salt and pepper is delicious hot or cold, fresh chilli can also be added. When grating beetroot for salad rinse well to remove colour before adding other vegetables.

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15 Dec 08, mark (Australia - cool/mountain climate)

re:john mcentee,cooking beetroot..boil till they slide off big fork when poked,drain,peel(skin comes off easy when hot),slice or leave whole,bottle in sterilised jars (with airtight lid,must be airtight) and cover with secret ingredient then seal.....(SECRET INGREDIENT-in 2 litre jug dissolve 1 cup of white sugar with 2 cups of boiling water then fill with combination of half brown vinegar,half cold water,pour this in bottles untill it covers beetroot,may have to shake bottle whilst filling..goodluck)

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01 Dec 08, Cath (Australia - sub-tropical climate)

Beetroots are very versatile and eaten raw or cooked. Grate like carrots and add to salads, boil like a potato, bake in the oven like a potato (cooks faster), use in soups, make dips. Nice with cumin and coriander.

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