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!
Roasted beets are definitely the best! Concentrate that flavor! :)
ReplyDeleteYes exactly :)
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