You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
Did my first ever pickled beetroot from ours grown on the plot (I did some last year with T***CO's already cooked to use them up).
Very pleased Just hope they are tasty as I remember my nannys home grown ones.
Going to try red cabbage next as I got carried away with the seedlings, I might have a bit of a glut as they are all quite happy under the nets getting bigger by the day.
red cabbage is really nice braised with sugar and vinegar and spices.. and then it can be frozen and does very well like that. we still have some of last year's red cabbage in the freezer
Red
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
Thanks Red you reminded me of that I would have pickled the lot, do get a bit carried away. I think I read it in a Jamie book a while back, must have a dig about on the net for other ideas too.
B-b-boil up your beetroot normally, allow to cool, peel and cut into 1cm dice.
Raid the Chivers department and buy a blackcurrant jelly. Make this up using only half the normal amount of liquid, and that liquid should be two-thirds water and one third vinegar.
Place beetroot in a flattish pot (not metal - don't be daft), pour jelly over the top and allow to cool and set.
Eat.
Delicious!!!!!!!!
The secret of life is to aim below the head (With thanks to MMM)
Just hope they are tasty as I remember my nannys home grown ones. 
