
Print bunched beetroot - easy ideas
Ingredients
- Bunched beetroot
Method
- store
- In the fridge. Use the leaves up straight away. If you’re not ready to cook with them, cut the leaves off or they will draw moisture away from the beetroot itself.
- prep
- Trim but don’t cut the stem off completely - leave 1-2cm, otherwise colour will bleed from the root during cooking.
- prep tips
- 1. If your chopping board gets stained pink, scrub it with coarse salt to get rid of it.
- 2. Wear plastic gloves to stop your hands going pink.
- cook
- 1. Eat raw, grated into coleslaws and salads (add at the last minute so the whole salad doesn’t turn pink).
- 2. Boil in their skins - 20 mins for small baby beetroot, up to 45-60 mins for a larger one. Cool slightly, then peel off the skins.
- 3. Roast at 180°C wrapped in foil for approx 45 mins for small beetroot, longer for larger. Or, peel, cut in half or wedges, toss in olive oil with a few thyme leaves and roast at 200°C for approx 40 mins.