Beetroot - Easy Ideas recipe image

Print Beetroot - Easy Ideas

Ingredients

  • Beetroot

Method

  1. prep
  2. Chop off any leaves and stalks. You can stir fry and eat the leaves if you like bitter greens. Store the roots in the fridge or a cool, dark place.
  3. cook simply
  4. Peel and shred or grate into coleslaws or salads.
  5. You can boil them whole in their skins until tender, but for the best flavour, roast them: wrap in foil, place in a baking dish and roast at 190°C/Gas 5 for anything from 30-40 minutes for small beets, or up to 2 hours for large ones. Test by inserting a sharp knife. Roasting intensifies the flavour for use in purées, soups and salads.
  6. Beetroot can also be roasted to eat straight away on their own or with other roasted veg: peel them, chop into wedges, toss in olive oil, season, add a splash of balsamic vinegar and roast until tender.
  7. easy ideas
  8. roasted beetroot glazed in marmalade:
  9. Roast your beetroot. Peel and cut into wedges and toss with 1 tablespoon of marmalade, a knob of butter and season with sea salt and freshly ground pepper. Return to a hot oven for 5 minutes or so until nicely glazed and heated through.
  10. a right proper sarnie:
  11. Two slabs of sourdough or rye, a thin spread of mayonnaise, a slice (or two) of our Green’s of Glastonbury Cheddar, and a few slices of roasted and peeled beetroot. Forget all those nasty memories of pickled beetroot, this is the real deal.
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