Beetroot is a versatile vegetable which can be eaten hot or cold. The trick is keeping the red colour. If the beetroot is cut before cooking (or if the leaves are cut too close to the root, or the roots are cut off) the beetroot will bleed, and loose its colour.
Beetroot takes longer than some vegetables to be cooked so that it is tender.
Roasted whole wrapped in foil at 200 degrees c for about 45minutes
Roasted whole in casserole dish, tossed in olive oil & herbs for 1-2 hours at 180 degrees c
Boiled whole in a saucepan – cover with water and bring to the boil, then cover with a lid & leave to simmer for 1 hour. The skins will come off easily once cooked
Pickled – try this great FarmingFriends recipe for pickled beetroot.
Jellied - Peel & cube 2lb of boiled beetroot. Dissolve 1 raspberry jelly in 1/2 pint water + 1/2 pint white vinegar. Pour over the beetroot and leave to set in a jar. This is good with salads & cold meat.