Now Detroit globe looks like your standard dark purple beetroot, however the Chioggia is unusual and has red and white rings throughout the beet. This is what it looks like;
|Beetroot Chioggia - Diggers Club|
Look kind of small, don't they? Well maybe not ordinarily, but when you compare these to one that I grew, the size of mine looks quite unusual. Have a look at this! I surprise myself sometimes.
What a beauty!
Anyway, all jokes aside, it was into the kitchen with my beetroot booty and time to cook them up, peel (with rubber gloves on), make up a pickling vinegar and bottle the whole lot ready for summer barbecues. We just love our pickled beetroot. I used this recipe which I really enjoy the taste of;
3/4 cup water
1 and a half cups white vinegar
3/4 cup sugar
2 whole cloves
1/2 teaspoon peppercorns
1 bay leaf
1/2 teaspoon mustard seeds
1/2 cinnamon stick
1/4 teaspoon salt
1. Wash beetroot thoroughly and cook in a pot of water until tender
2. Cool and remove skins (use rubber gloves)
3. Cut beetroot into slices
4. Place all other ingredients into a saucepan and bring to the boil
5. Simmer for 5 minutes and then strain
6. Pack beetroot into hot sterilised jars and top up with vinegar mixture
7. Seal and store in a cool place
Use within 6 months.
I managed to make up 7 large jars, 3 red, 4 white/pink, however I doubled the recipe and probably had about 4kg of beets at the beginning. Click to enlarge.
I am hoping that the Chioggia tastes the same as normal beetroot when pickled, or otherwise the chooks are going to have a feast. It did taste a little bit less earthy than the normal beetroot, so I suppose that is a good thing.
I left some more of these two varieties in the bed for salad greens, as the leaves are edible, and taste very nice in a normal garden salad. All in all, I will probably plant some more beetroot next Autumn. A good crop all round.
One thing is for certain, and that is that you can't beat a beetroot!