To Prepare Beetroot for cooking:
- Pull the Beetroot when they are on the small side, as they have a better taste & texture. The ideal size is that of a golf ball up to a cricket ball size.
- Twist off the leaves leaving 2″ of stalk.
- Leave the roots on.
- Wash the beetroot in cold water
The Beetroot is now ready for cooking. If you cut the leaves too close to the beet, or if you cut the roots, the beetroot will ‘bleed’ and all the red colour could be lost from the beetroot. So just twist the leaves off, wash the whole beetroot, with roots & stubbs of leaf stalks attached
beetroot-growing
To cook the beetroot:
- Put the un-cut beetroots into a saucepan
- Cover with cold water
- Bring to the boil
- Once boiling put a lid on the pan and leave to simmer gently for 1 hours, or 1.5 hours if beetroot is very big
- Leave to cool
- Remove from water and gently scrape the skin off with fingers
- Serve sliced or cubed
- Some people like the beetroot to be covered in vinegar
Click this link for more cooking ideas for beetroot and recipes.
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