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roasted beetroot recipe

Friday, September 14th, 2018
Roasted beetroot

Make your own roasted beetroot this autumn with Haskins Garden Centres’ recipe

Make your own roasted beetroot this autumn with Haskins Garden Centres’ recipe

Haskins is encouraging gardeners to make the most of their homegrown beetroot with a delicious roasted beetroot and balsamic vinegar recipe.

Alasdair Urquhart, Haskins’ in-house plant expert, commented: “This time of year is the ideal time to harvest beetroots. If you can resist picking the leaves for salads, they can be harvested right into October.

“My advice would be to twist the tops off instead of cutting, to maintain their deep colour and stop them from staining everything red. They are packed full of vitamins and minerals and roasting them will make a great side dish for roast meat or as a main for vegetarians. Even if you haven’t had time to grow your own beetroot this year, you can still follow our step-by-step recipe.”

Ingredients (serves 5)

  • 3 bunches of beetroot (with leaves)
  • 1oz butter
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar


  1. Preheat oven to 190°C.
  2. Twist the tops of the beetroot leaves off and set aside.
  3. Boil the beetroot for 20 minutes, drain and set aside until cool enough to handle.
  4. Peel the skin away from the beetroot.
  5. Quarter the beetroots.
  6. Add the butter, olive oil and some seasoning.
  7. Bake in the oven for 10 minutes.
  8. Remove from oven and sprinkle with balsamic vinegar.
  9. Bake for a further 15 minutes until tender.

Alasdair added: “Roasting the beetroot will elevate their taste to a new level and the addition of the vinegar makes for a really tasty and vibrant dish.”

Haskins has centres in Ferndown in Dorset, West End in Southampton and Roundstone and Snowhill in West Sussex. For more information visit


Friday, June 26th, 2015

Globe artichoke

About 10 days ago IU ate my first globe artichoke of the season. I took it into the kitchen, took a photo, and then chopped out the delicious heart. I nuked it for a few seconds and then ate it. It was lovely!

Dehydrating rhubarb

Friday, June 26th, 2015

I’d acquired a dehydrator earlier in the year and this is the first time I’ve used it.
I picked some very thin stems and bought them in as well as a bigger fatter stem. I tried to get all pink stems. Washed and sliced thinly they were laid out on the trays and the machine was switched on. I left it for about 6 hours. The pieces were all dry apart from some much fatter pieces I’d left deliberately larger. These were very soft on the outside and juicy and reminded me of a caterpillar to be honest. They wouldn’t store long. Unlike the small pieces that were dried rock solid.
It is like eating flavoured bark. It does soften after a moment and exuded the intense taste of rhubarb.
I will try it early spring with forced rhubarb which will be more tender and sweet.
dehydrated rhubarb

Nice wine making site

Tuesday, November 6th, 2012

I’ve started making wine and am always on the look out for inspriration!
Here’s a nice wine making site that has plenty of info.

If you have a surplus of fruit then you can make wine!