Beetroot Recipe #8 |
Boiled Beetroot |
This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. They cook more quickly and taste sweeter.
It's incredibly quick and simple.
You can either serve the beetroots as they are, or use them in any of the other cooked beetroot recipes.
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Ingredients |
Serves 4 as a side dish
8-10 small, raw beetroot |
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Method |
- Chop the stalks off the beetroot, leaving an inch at the end.
- Scrub the beetroot gently to remove any mud, but taking care not to damage the skin
- Boil in a large pan of water, until soft - anywhere from 5 to 25 minutes, depending on the size of the beetroot.
- Either serve as they are, or peel - use gloves!
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Time From Cupboard-To-Table |
| Up to 1/2 hour |
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Notes & Variations |
Don't prick the beetroot or completely remove the stalks, or the beetroot juices will leak during cooking.
For a really simple side dish, slice the beetroot into 1 cm slices and drizzle with orange juice. |
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