Beetroot

Ingredients

makes 1 batch

Cooking mode

Cut off the leaves as soon as possible, leaving about 2cm of stem. Set aside to use in salads or stir fries. Do not wash the beetroot until ready to cook. Store in a paper bag in the fridge for 2–3 weeks.
When ready to cook, gently wash to remove any dirt and remove the roots. Boil the beetroot for a tender texture or roast it for a richer caramelised flavour.
To boil the beetroot, place in a large pan and cover with cold water. Add 1 tbsp apple cider vinegar or lemon juice to retain the vibrant colour. Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes, until tender when pierced with a fork. For larger beetroots, boil for 45–60 minutes. Drain and rinse with cold water. Leave to cool before peeling. Perfect as a side or in salads, sauces and dips.
To roast the beetroot, preheat the oven to 200°C. Wrap each beetroot individually in foil or place on a baking tray. Roast for 30–60 minutes, until tender when a knife is inserted in the centre. Leave to cool before peeling. Perfect as a side or in a warm salad or risotto.
Store in an airtight container in the fridge for up to 5 days. If freezing, chop the beetroot and flash-freeze the pieces on a baking tray for 1 hour. Transfer portions into airtight freezer bags and squeeze out all excess air. Freeze for up to 6 months. When ready to use, thaw in the fridge overnight. Do not defrost at room temperature as the beetroot will lose its texture.

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