In my delight I showed D and he said why don't you make a beetroot curry. It was decided. I removed the leaves and ordinarily I would have used them to make Beetroot Leaf Kuku or Beetroot Bhajis aka Pakora, but they were not as lush as my red chard last week, so they were destined for the compost bin. I then peeled the beetroot to reveal that they were not traditional deep burgundy beetroot, but chioggia known as candy cane or candy strip beet.
This is when I realised the beetroot curry would not be as bold coloured, still I went with it as I have made a beetroot curry with Golden Chioggia Beetroot in the past.
Compared to traditional beetroot which is earthy in flavour this was quite sweet, almost like turnip, in fact looking at the photograph below you would think it was turnip.
Whilst making the beetroot curry (recipe below) I got distracted by the blue tits and the green finches, goldfinches and bullfinches on the bird feeder in the garden, then I noticed a goldfinch was stuck in the greenhouse. I rushed out to open the greenhouse door, it took me a while to encourage it to fly out as it was flitting from one waning tomato plant to another. It eventually came out and that is when I decided to pick up some tomatoes that seemed ruby red and healthy.
D was not convinced. He was right, I tasted one and it was a little too far gone - well at least the red chillies were okay. Anyway, I am sharing this blog post with Dave over at Happy Acres who hosts Harvest Monday every week.
Chioggia Beetroot Curry
Stir in the coconut milk and simmer gently for 5 minutes or so.
Adapted from this Sri Lankan Beetroot Curry