Scrub the beetroot clean. Boil in plenty of water until tender. Again, this will take anything from 45 minutes to 2 hours depending on your beetroot. Make sure they are always covered with water. Test and peel as above.
Ideas for Boiled/Roasted Beets
Combine with cooked potato and blitz to make a stunning purple mash.
Make a simple dip: blitz 800g chopped beets with 1 teaspoon of cumin, the juice of ½ a lemon, 2 tablespoons of yoghurt and a little salt and pepper. Transfer to a bowl and stir in more yoghurt, lemon juice, cumin and seasoning to your own taste and desired consistency. Serve with toasted warm pitta or crudités.
Grate finely and mix with yoghurt, lemon juice, cumin, cayenne and chopped mint for a refreshing salad to go with a mezze selection.
Grate and stuff into a pitta with some grated carrot, Greek yoghurt and a little harissa or ground cumin for a quick lunch. Add tinned chickpeas to bulk it out.
Go Scandinavian: dice with pickled herring, onion, potato and apple and dress with a mustardy vinaigrette .
Dress warm wedges of beetroot with a dash of red wine vinegar, salt and pepper, mix with watercress and serve with sour cream.
