Beetroot Love

Saturday, 11 August 2012

Growing up the only beetroot I saw came precooked in a vacuum pack.  It was the messy pinky, purple thing that was added to salads along with other horrors like pickled onions.  I wasn’t keen.  Now beetroot is the pretty purple vegetable that I can roast, or grate, or use to make soup.  It brightens my plate and tastes slightly sweet, slightly earthy, rich and deep flavoured.  It is also a power house of antioxidants and nutrients, including vitamin C.  Beetroot is back in my good books.  All is forgiven.

Here is my favourite way to cook beetroot.  Preheat oven to Gas Mark 6, 200°C, 400°F.  Scrub your beetroot clean then...
Cooking times may vary depending on the size of the beetroot.  Beetroot salad recipe soon!


  1. Roasted beets are definitely the best! Concentrate that flavor! :)