Beet (Beetroot) Recipes
how to store beet/beetroot
Young beetroots are best cooked and eaten as soon as possible after purchase, but older ones can be stored for several weeks in a cool airy place. Cooked beetroots can be wrapped in clingfilm and stored in the bottom of a refrigerator for 2-3 days.
how to prepare beet/beetroot
Raw beetroot 'bleeds' so it is important that the skin is not damaged in any way. Cut off leaves and trim stalks to within 2 cm of the top of the root. Wash thoroughly to remove any dirt.
how to boil beet/beetroot
Cook in a large pan of boiling salted water for 45 minutes-1 hour for small beetroots, or for up to 2 hours for large, older ones. Drain thoroughly if serving hot, or allow to cool in the cooking water. To serve beetroot hot, peel off the skin and either season with pepper and top with melted butter and chopped parsley or mint, or serve with a white, parsley or caper sauce.
how to steam beet/beetroot
Season the beetroots with salt. Cook in the top of a steamer over a pan of boiling water for 1 1/2 hours if small, or for up to 2 1/2 hours if large. Serve as for boiled beetroot.
how to bake beet/beetroot
If the skin of the beetroot has been damaged in any way, seal the damaged part with a little flour and water paste. Place each beetroot in a piece of buttered greaseproof paper and enclose it completely. Bake in a moderate oven, 180°C, Gas 4, for 1 hour (for young beetroots) or for up to 2 hours for older beetroots. Serve as for boiled beetroot.
