T'is that time of year when the vegetable garden racks up the quantity and variety of its produce. I should probably grow more beetroot than I actually do. I like their sweetness when roasted and a shredded beetroot adds colour to a summer salad.
Thinking back to my childhood I have memories of my mum pickling beetroot for winter usuage. She would also preserve boiled beets by cutting them into cubes and placing them in jelly along with several cloves to add flavour. I have to concede that I didn't like jellied beetroot. It must be nearly fifty years since I dissected cubes of purple beetroot from their clammy gelatin coating. The memory still makes me feel slightly queasy.
The archetypal beetroot is purple in colour and global in shape but there are cultivars which are white, orange, pink, yellow or striped and many beets are cylindrical in shape. I sowed a packet of mixed coloured beet seed for my first sowing of beetroot this year. Today provided me with my first meal with beetroot as the principal vegetable.
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