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How to Cook Beetroot |
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If the beetroot still has leaves attached, cut these off about 5cm/2in from the beetroot. (Don't throw them away - cook them like spinach, they're delicious.) Scrub the beetroots gently, being careful not to pierce the skin, and leave the long 'tail' on, if still attached.
To roast, rub the beetroots with a little olive oil, wrap lightly in foil and put into a moderate to hot oven (about 200C/400F/Gas mark 6) for 1-11/2hours, or until tender right through when pierced with a knife. You could uncover them for the last half hour or so but you don't want them to get too crisp. This method works best with small beetroots - no bigger than large plums and if they're really small I like to eat them skins and all...but most people rub off the skins before eating.
To boil, put the un-cut beetroots into a saucepan, cover with water and bring to the boil, then put a lid on the pan and leave to simmer gently for 1-2 hours, again depending on the size of the beetroots. If you have a pressure-cooker you can reduce the time to 20-30 minutes - follow the directions given.
Reproduced by kind permission of Rose Elliott from her book Fast, Fresh and Fabulous published by Â鶹ԼÅÄ Books
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