Preparation: Wash in cold water leaving root and stem intact and being careful not to break the skin. This prevents bleeding during cooking. Cook the beetroot in boiling water for about 45 minutes or until tender. When cooked remove the skin taking care not to let the juice stain cutting boards, skin or clothing.
So Good for You: A good source of dietary fibre and folic acid.
And Tastes so Good: Cooked - boiled,roasted - or raw beetroot is great in salads, paired with sliced tomatoes, basil leaves, toasted pinenuts and crumbled feta. Serve whole for a special effect.
Storage: To store, trim tops, wipe away excess dirt and store in an airtight plastic bag in the fridge.
Lovely baby beetroot - lovely all the baby veg for an easy roast veg salad.