Beetroot is a versatile vegetable which can be eaten hot or cold. The trick is keeping the red colour. If the beetroot is cut before cooking (or if the leaves are cut too close to the root, or the roots are cut off) the beetroot will bleed, and loose its colour.
beetroot
Beetroot takes longer than some vegetables to be cooked so that it is tender.
Click this link to check how to prepare beetroot for cooking.
Beetroot may be:
- Roasted whole wrapped in foil at 200 degrees c for about 45minutes
- Roasted whole in casserole dish, tossed in olive oil & herbs for 1-2 hours at 180 degrees c
beetroot-boiled&skinned
- Boiled whole in a saucepan – cover with water and bring to the boil, then cover with a lid & leave to simmer for 1 hour. The skins will come off easily once cooked
slice-boiled-beetroot
- Pickled – try this great FarmingFriends recipe for pickled beetroot.
- Jellied - Peel & cube 2lb of boiled beetroot. Dissolve 1 raspberry jelly in 1/2 pint water + 1/2 pint white vinegar. Pour over the beetroot and leave to set in a jar. This is good with salads & cold meat.
- Grated – and eaten raw in a salad.
There are many different recipes using Beetroot, including:
- beetroot hummus
- beetroot soup
- caramelised beetroot
- beetroot chutney
- chocolate and beetroot cake
- caramelised beetroot
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