Basic Technique 7

Remove the leaves and stalk from the beetroot and wash under cold running water. Bring the water, verjuice and vinegar to the boil and reduce to a simmer. Season with sugar, salt and freshly ground pepper. Add the beetroot and cook until tender for 30–40 minutes, depending on their size. Remove from the heat and allow the beetroot to cool in the cooking liquid before peeling. Pass the cooking liquid through a fine sieve. Refrigerate the beetroot in the cooking liquid for up to 3 days.