Last year I grew tons of beetroot. In fact I was totally sick of the stuff by the end of summer. I really love it when it is young and sweet, boiled until tender and served with a white sauce (which turns pink as you eat it)... very yummy. But you can't eat the same vegetable every day, served in the same way.
I made wine with the beetroot water - and I have to admit that it has been relegated to cooking wine, we are not that experienced in the brewing department (yet!).
I pickled some - and it's still going strong.
...and I cooked some, removed the skins, and then popped them into the freezer where I forgot about them for ages and ages.
I guess there is a shelf life even on frozen foods but hey ho... rather than waste them I defrosted a couple of bags. They did not look especially enticing.
So.... looking for inventive ways to serve them up... I made this....
Cold beetroot soup. Seriously this is great! I whizzed up the beetroot with a couple of dollops of sour cream. I added about half as much again of vegetable stock and then put it in the fridge to chill. When totally cold I served it with a dollop of sour cream, some peppery watercress and a sprinkling of black pepper. All that was missing was the hot summer weather that a cold soup requires but I am sure it will turn up eventually... it is still only May (just).
Now I am wondering why I havent planted any beetroot this year... well not yet anyway, still time.