Boiled beetroot

Boiled beetroot

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Very easy to prepare and a great snack to have in the fridge, ready to make into a number of delicious salads.

Ingredients

Quantity Ingredient
350-400g beetroot
extra virgin olive oil, (optional)

Method

  1. Give the beetroots a quick wash and remove the leaves. If the leaves are fresh, save them to use as greens. Put the beetroots into a small saucepan and cover with plenty of water. Bring to the boil, then reduce the heat and simmer for about 40 minutes, topping up the water if necessary (the beetroots should always be covered).
  2. Check the beetroots are soft by piercing them with a knife; it should meet no resistance. Drain and, when they are cool enough to handle, rub off the skins and cut off the rough tops. Slice and eat as they are – I like them like this – but dress with extra virgin oil and salt if you wish.

Variations

  • Borscht: Make 1 quantity boiled beetroot. When you drain them, keep the liquid. Rub the skin from the beetroots, quarter them, then blend in batches, covered with some of the cooking liquid, until smooth, adding extra liquid if necessary to make a thick soup. Season well with salt and pepper and a squeeze of lemon juice. Serves 2.

    Beetroot nemesis: Preheat the oven to 150°C. Line a 20 cm round cake tin (a solid one, don’t use a springform tin) with baking parchment and sit it in a large, deep baking tray. Melt 180 g dark chocolate with 125 g butter. Beat 3 eggs with 180 g rapadura or raw cane sugar until tripled in volume. Purée 150 g boiled beetroot. Fold all three mixtures together, pour into the tin and bake for 25–30 minutes. When the cake is set, remove it from the oven, cool, then refrigerate. Slice and serve with crème fraîche. Serves 8.

Storage

  • The boiled beetroots will keep well in sealed containers in the fridge for four days. Make sure the containers are non-porous (ceramic is good), or they will stain. Return to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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