I planted the Beetroots very optimisticly in a med planter, about seven of them all crammed in. Thankfully they didn't seem to mind. Although they were very thirsty.
Today I yanked them out to make room for my new mint plant (50p bargain bin at Homebase) and I was pleasantly surprised by how good they looked. I absolutely love Beetroots and had decided ages ago that I would pickle them to eat in my sandwiches. It was only when I washed them off in the sink that I fully appreciated how beautiful and delicate the leaves are so I decided to make use of those too.
1. Chop all the bits off and boil them 15-20 mins.
2. While they're cooking bring to the boil one pot of water for your jars to make them nice and sterile, I keep them on the boil until I need them and then I whack the lids on as soon as they're full (to keep those bugs out).
3. In another pot bring to the boil 50/50 white vinegar/malt vinegar, some bay leaves, 5 garlic cloves, 4 whole cloves, coriander seeds, and a dried chilli.
Tip: fill the jars with vinegar and then pour into your pot, then you'll have enough to fill each jar.
4. When your Beetroots are soft either put them straight into your jars or slice them first if you want them for sandwiches.
5. Using a sieve, pour the vinegar mixture into the jars , right to the top.
6. Without burning your fingers, get those lids on!
1. Cut leaves off the beets keeping the stalks. Wash them real good. I soak mine in salty water for 2+ hours to get any bugs off.
2. Take out any yellow leaves or bad bits and chop 1-2inches.
3. Put a knob of butter in a frying pan with two cloves of garlic.
4. Put your leaves into the pan, stalks on the bottom and fry lightly. Add salt and pepper.
5. Add a dash of water. Put the lid on.
6. 1-2 minutes later, EAT.
From my baking blog:benefitqueens.blogspot.com