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Baxters Beetroot Pickle

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1 Review

Brand: Baxter's / Type: Other Vegetables

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      11.08.2009 21:48
      Very helpful
      (Rating)
      8 Comments

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      Not enough spice so I will stick with traditional pickle.

      I have alway's Loved beetroot and can remember enjoying a cheese and beetroot sandwich on thickly sliced (door stop style)slightly warm, white bread with lashings of butter and a few slices of raw onion, with my Mum.
      Mmmmmm....... Delicious!


      Baxter's have been selling beetroot since the 1920's.

      Beetroot comes in soooo many formats now it amazes me~
      Pickled beetroot~ straight cut, crinkle cut or shredded?
      Baby beetroots in sweet vinegar, or Rosebud beetroot.
      Marinated with chilli and lime or with garlic and rosemary.
      Beetroots in redcurrant jelly.
      Beetroot pickle.
      What a choice.

      Beetroot Pickle~
      ~~~~~~~~~~~

      It comes in a glass 300g jar with a ham sandwich depicted on the label featuring a good smattering of beetroot pickle. A red screw top lid completes the look.
      Im informed it's made with "hand selected, freshly harvested beetroot". Ideal to eat on sandwiches or with cold meats or cheese, sounds lovely.
      Suitable for vegetarians and vegans alike.

      Ingredients~
      ~~~~~~~~~

      Beetroot 53%, water, sugar, vinegar,modified cornflour, concentrated orange and red fruit juices, salt and cardamon.
      Short list that's what I like.

      Per 100g~
      Energy~ 109 kcal
      Protein~ 1.0g
      Carbs~ 26.0g
      Fat~ 0.1g

      Price ~ I haven't seen it available anywhere except in quality save where I bought mine for 69p, so I can't comment further than that.

      It smells mainly, as you would expect of beetroot, with a hint of spice which must be the cardamon, but to me is a little too sweet in aroma, I would have preferred it to be heavier on the spice element.
      On tasting, its definitely a tad too sweet for my palate, I associate beetroot with savoury and sometimes spicy flavours and do prefer it with the tang of vinegar, but that's personal preference. It's made up of uniform little squares all identically chopped and has the lovely purple hue we expect from beetroot. I'ts fairly thick, but doesn't need to be coaxed off the spoon.
      In conclusion, it's not for me, think I will be faithful to my old friend "Branston pickle" in future and enjoy my beetroot in the many forms I have over the years.
      I won't be buying this again but it was worth trying as an alternative to more traditional pickle.

      Sadly only 3 stars from me, just not to my taste.

      Here's a little extra if you don't want to read on, thats fine with me, ..... just a few of my favourite ways to enjoy beetroot,

      Beetroot the way I like it~
      ~~~~~~~~~~~~~~~~~

      As with most vegetables, beetroot has more nutritional value raw, here's a few of my favourite little beetroot dishes~

      Peel and grate a beetroot ( be prepared for red hands for a while afterwards)
      Peel and grate a carrot.
      Mix both together and add a drizzle of your favourite salad dressing.
      Add a grated apple if you fancy.
      I Love to toast sunflower seeds and pumpkin seeds in a pan, no oil needed, but watch they don't burn it only takes approx 5 mins.
      Add these still warm and mix in with the beetroot and carrot for a slightly nutty flavour.
      Delicious and soo nutritious, as beetroot has no fat and is low in calories and full of fibre it's a tasty snack that won't expand your waistline.

      Sara's beetroot soup~
      ~~~~~~~~~~~~~~~

      4 large beetroot.
      2 onions (I use 1 red and 1 white).
      Garlic to taste.
      1 tin of tomatoes.
      Sea salt, 1 stock cube, lea & perrins, lazy red chillies, splash of oil to fry.

      Heat oven to gas mark 8.


      Wash the beetroot, then top and tail them.
      Wrap them individually in tin foil and place on a baking sheet.
      Cook in the oven for approx 30 mins you will have to check them because they vary so much in size ( some monster beets can take 50 mins) until soft all the way through (no hard centre).
      Open each parcel carefully and leave to cool.

      Peel and chop onion's into small squares and fry with the garlic until soft, add the tomatoes and seasoning and the empty tomato tin full of water twice and stock cube.

      Leave to cook, stirring occasionally.

      Once the beets are cool enough peel and then chop into small squares, add to tomato mixture and stir well, cook for a further 15 mins, then give it a good whizz with the hand blender or whatever blender you may have.

      You should now have a lovely thick dark purple soup that will warm the cockles of your heart and fill you up no end.

      I find the chilli gives it a lovely spicy kick at the back of your throat, gorgeous on a chilly day.

      It's lovely to add some grated/crumbled cheese, mixed in so it melts.

      There's my take on beetroot hope I don't get in trouble for sharing a few idea's with you.

      Thanks for reading my review.

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    • Product Details

      We use freshly harvested beetroot, hand selected for quality. A favourite sandwich pickle, excellent with cold meats or cheese.