I was preserving beetroot today, and as so often I saw beauty in the things I do.
Although the task of preserving beetroot has not a lot of beauty in itself,... it is more like a bloody mess or halloweenish work. Big knifes, red juice and working with chirurgical gloves,... But I'm a huge fan of beetroots and the species Josef gave us I will stash away for when Summer has faded and bring some colour in some of our winter dishes.
@francoise Thank you Françoise. Most of them I cook with salt and spices to be later cut in different shapes and later frozen. So they are quite neutral to make quick salads, beet carpaccio or warm as veggetable sidedish. I canned only one glass, as here pickles are not so commonly used. One big beetroot I cut in thin slices and dried to chips/crisps. These I will mix to powder when completly dry. The powder I will use for smoothies, or as colouring/flavour for gnocchies, pasta, spaetzle,... I guess our cooking is quite different to other places on this beautiful world. ;-)
gosh. fabulous. i also use surgical gloves for dealing with beetroot as otherwise i end up with purple hands. could you possibly be so kind as to send me the base recipe for cooking with salt and spices and then freezing??? i would be so grateful! clarepistache@gmail.com. merci :)
