How to Cook Beetroot

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • Don't peel or cut beetroot prior to cooking or the colour (and nutrients) will leach out. Instead, gently scrub the beets to clean thoroughly and twist off the green tops and then either.

How To Cook

  1. Roast: Small to medium beets can be roasted whole, or cut into quarters. Pre-boil for 15-20 minutes, drain and place in a roasting tin. Lightly coat with oil and seasoning and roast at 180C/360F/Gas 4 for 40-45 minutes (timing will vary depending on the size of the beets).
  2. Bake: Preheat oven to 170C/325F/Gas 3. Put the whole beets into a baking dish, cover with foil and cook for 1-2 hours (depending on the size of the beets). Leave till cool enough to handle, and remove the skins - they should slip off easily.
  3. Boil: Put beetroot in a pan of water, bring to the boil and heat for 40 - 45 minutes. Beetroot is naturally quite high in sodium so you don’t need to add salt.
    4. http://www.lovebeetroot.co.uk
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How to Cook Beetroot
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • Don't peel or cut beetroot prior to cooking or the colour (and nutrients) will leach out. Instead, gently scrub the beets to clean thoroughly and twist off the green tops and then either.
    How to Cook
  1. Roast: Small to medium beets can be roasted whole, or cut into quarters. Pre-boil for 15-20 minutes, drain and place in a roasting tin. Lightly coat with oil and seasoning and roast at 180C/360F/Gas 4 for 40-45 minutes (timing will vary depending on the size of the beets).
  2. Bake: Preheat oven to 170C/325F/Gas 3. Put the whole beets into a baking dish, cover with foil and cook for 1-2 hours (depending on the size of the beets). Leave till cool enough to handle, and remove the skins - they should slip off easily.
  3. Boil: Put beetroot in a pan of water, bring to the boil and heat for 40 - 45 minutes. Beetroot is naturally quite high in sodium so you don’t need to add salt.
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