Beetroot

Beetroot, as we know it today, was introduced to Northern Europe in the sixteenth century. Colours vary from extremely dark red (almost purple) to bright red, and down the scale to off-white.

When you buy beetroots ready cooked, select those with a deep red colour; if they are to be cooked at home, choose beetroots with a sound skin, and be sure that this is not pierced or damaged in any way before cooking. Colour is very easily lost if water is allowed to penetrate the skin when cooking. For this reason, many cooks bake beetroot instead of boiling it.