Easy to handle with the aid of disposable gloves to prevent staining hands. Use in salads, roasts and vegetable side dishes.
Selection:
Choose firm, plump beets.
Storage:
In an airtight bag in refrigerator crisper. Remove excess soil and leave tops intact.
Cooking:
(based on 3 medium unpeeled beetroot) Boil or steam for 45-50 minutes. Leave the peel on while cooking. After cooling the peel comes off easily. Microwave in a covered dish with 2 tablespoons water on HIGH (100%) for 30-35 minutes or until tender, stirring after 15 minutes to ensure even cooking. Peel warm. Roast with other root vegetables, but keep separate, in moderately hot oven for 45-60 minutes. Peel but keep stem intact to avoid staining.
Serving suggestion:
Add chopped red onion and coriander leaves, a little oil, lemon juice and black pepper to grated peeled raw beetroot. Serve with a spoonful of low-fat natural yoghurt.