Beetroot recipes from The Chicken LadyPosted by Fiona Nevile in Jam Jelly and Preserves | 18 comments
Both The Chicken Lady and I are growing beetroot on our allotments. TCL has started to harvest hers already and raced home with a vast bunch last week. She was planning to transform them into beetroot delicacies.
She mentioned pickled beets, a Crank’s beetroot salad and an intriguing raspberry and beetroot jelly.
When I sowed my beetroot seed I had no plans beyond beetroot in a white sauce or a cold beetroot salad with yoghurt. Both delicious but not nearly as exotic as raspberry and beetroot jelly. Yesterday I drifted onto her blog Kitty’s Super Allotment and found the recipe here. Made with the sort of jelly squares that come in a packet and used to fill rabbit jelly moulds when I was growing up!
TCL appeared with a bulky bag on my allotment that afternoon. She presented me with a jar of pickled beetroot, a jar of the raspberry and beetroot jelly and an exciting extra. A jar of her new recipe – fragrant pear chutney.
“It needs to mature for a month or so.” She explained as she produced an opened jar of pear chutney and a teaspoon from her capacious bag.
“So I’ve brought this jar for you to have a taste.”
One of the traits that I love about TCL is that she is always so motherly when it comes to tasting. She feeds me with the teaspoon and then observes my reaction quizzically.
“Well, what do you think?”
My mind raced – the chutney was sweet and fragrant and absolutely superb.
“It’s marvellous. Sweet and light and exceptional.”
Danny and I opened the raspberry and beetroot jelly last night and ended up guzzling it straight from the jar. The dark earthy flavour of the beetroot was perfectly balanced by the clean sweetness of the raspberry jelly. I can see why her Aunt Sylvie always brought this at Christmas – it would be excellent as an accompaniment to creamy cheese, meat or fish. Absolutely stunning.
Incidentally – if you are not keen on the earthy flavour of simmered beetroot try baking them in the oven (skins on). Apparently the earthy flavours are lost and you just get the sweetness smiling through. I haven’t tried this method myself so I’d love any feedback on the flavour of roasted beetroot.
TCL is a great gardener and superb, experienced cook. She is relatively new to blogging – I highly recommend a visit for newbie allotment tales and recipes that use her produce. Let’s hope that she posts the Fragrant Pear Chutney recipe very soon!
You can find TCL’s blog here Kitty’s Super Allotment.
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