Sounds very promising " I'm going to give the recipes a go and see what its like. Thanks Hattie for finding them and the link. I had in mind either a beetroot cheese which could be sliced and served with ploughmans or salads etc or a beetroot jelly. I did think maybe add crab apples to the beetroot juice to get it to set into a jelly. I can't wait to give it a go.

Thanks to both of you for replying and Toffeeapple as my daughter would say "Top name dropping" excellent " I do love a good name drop and Raymond Blanc is hard to beat, but if it's good enough for Raymondo then it's good enough for moi

Thank you Terrier for returning to the subject of beetroot¦.much more interesting

I may have given the wrong impression about the taste of vinegar when trying to keep beetroot. I'm not that averse to it but I do prefer the beetroot when it is freshly cooked and rarely eat it after it has been soaked in the vinegar " hubby usually finishes it off though so it doesn't go to waste.

I was just wondering if there was an alternative to the vinegar option.

Just off to give it a go and try the steaming option to get juice and then see if it will set into a jelly or cheese............will update you on results!