©Ashy's vegetarian recipes.

Cooking beetroot

This is dead easy, but it takes a while and you have to make sure you don't forget about the pot and let it boil dry. Beetroot is full of vitamins and minerals, so part of the object of our method of cooking it is to keep these in the roots, rather than pour them down the sink. The way we do that is to boil the roots with the skin on. Just fling them into a large pan of water and bring to the boil - no need to top or tail them or add salt. You don't even need to wash them. Simmer them for about an hour - even more for big roots. When you can stick a fork in them with relative ease, they're ready, but be patient - try not to do this too often before they finish cooking as every little puncture in the skin will allow the precious nutrients to escape from within.

When the roots are cooked drain them and rinse in cold water. The skins should rub off easily using your fingers, unless they were old scabby roots, in which case you might have to use a knife for the rough bits. That's it - quite simple really. Here's a picture of a beetroot to finish off with:

beetroot recipes