Beetroot in 4 ways

Harvested a good size beetroot from the greenhouse, sowed in mid March. The leaves are big and petioles fat, decided to use them separately. 

Half of the beetroot baked with bell pepper and herbs 

The other half used to make beet kvass drink, by cutting into cubes and ferment in 2% brine It took 4 days for the fermentation to bubble away. Nice umami salty sour flavour.

The leaves are used in soup.

Petiole cut into cubes and salted at 2% for 2 days to soften and ferment, then used in soup.