You are here Recipes
Organic Recipes
All Recipes A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Beetroot

Fresh beetroot and Cooked beetroot

Ingredients:

Beetroot

Method:

Beetroot can be eaten raw. You just need to peel it and it's ready to use. Beetroot can add a refreshing touch to a salad, a sandwich (try it with cheese!) or as an accompaniment to other vegies...
Try:
Grating it finely to add to other vegetables
Mix grated beetroot with raspberry vinegar
Mix grated beetroot, grated orange rind and orange juice
Plain grated beetroot is great on hamburgers
Usually when you buy fresh beetroot it will still have the leaves and stalks attached. To cook the beetroot simply cut off the stalks but make sure you leave some of the stalk in tact. By doing this it will help to stop the beetroot from losing it's color when you cook it and helps to hold in the nutrients.
Beetroot can be steamed , cooked in boiling water or roasted. Cooking time can be from 20 to 50 minutes depending on the size of the beetroot. Test the beetroot with a skewer: when it's soft, remove it from the heat and cool it under running water - this will make the skin easier to remove for serving.
You can serve cooked beetroot:
as a hot vegetable accompaniment to a meal; or allow it to cool and slice it to put on a homemade burger.
Cut into cubes and stir-fry it with some steamed cubed potatoes and pumpkin. Add a little garlic and some diced onions – this makes a delicious vegetable dish to serve with the rest of your meal.