How to…Cook Beetroot

PREPARATION

To prepare the beetroot, cut off the leaves, leaving 3 cm (1¼ inches) of stalk above the bulb. Wash thoroughly, but don’t peel it: the skin and root must be intact when cooked or the beetroot will ‘bleed’ and lose its colour. When the cooked beetroot are cool enough to handle, peel off the skins (wearing rubber gloves will prevent purple-stained hands).

BOILING

Cook medium to large beetroot in simmering, salted water for up to 1½ hours, or until tender when tested with a knife. Baby beetroot will take 20–30 minutes to cook. Drain well and when cool, slip the skins off.