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By Stu

Cleveland, United Kingdom Gb

OK I know this is not a question but I thought it might be of interest to someone !
Last year we were out for Sunday lunch and one of the vegetables that came to the table was a bowl of Golden beetroot. Apparently it had been partially boiled then finished off roasted in the oven . . . it was beautiful.
I have planted some myself this year, seeds from Thompson & Morgan.
Also . . . . I have a very good recipe for Beetroot chutney if anyone is interested.



i have planted beetroot seeds too so i shall try apr boiling abd the roasting them ........... i would be interested in the chutney receipe

27 Jun, 2008


Yes please......I would like the beetroot chutney recipe! I haven`t grown any this year but have a weekly `organic` vege box delivered, and have a glut of it at the moment.

27 Jun, 2008


Hi Irish & Andrea - I will post the Beetroot chutney recipe tomorrow.

28 Jun, 2008


Irish - The beetroot we had as a vegetable (par boiled then roasted in the oven) was Golden beetroot and not the ordinary red kind.

28 Jun, 2008


Beetroot Chutney recipe

2 lb Raw Beetroot, grated
1 lb Onions, chopped small
1 1/2 lbs Cooking Apples, peeled cored & chopped
1 lb Seedless Raisins
3/4 Pint of Malt Vinegar
1 lb Granulated Sugar
2 tbs Ground Ginger

Place all the ingredients in a large pan and bring to the boil. Reduce the heat and simmer for about 1 - 2 hours or until thick and pulpy.
When cool spoon into warm prepared jars, cover and seal.

The recipe actually says 2 lbs of sugar but I found this was too sweet. The recipe also says 1L of Vinegar but I found this was too much and took far too long to reduce to become thick & pulpy.
ALSO - I am heavy with the Ground Ginger !

Enjoy !

29 Jun, 2008

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