The sweet and nutty flavour of beetroot is the perfect rustic note for cool weather cooking. An extra element of flavour in chocolate cake or roasted and tossed with a warm salad – cooking with beetroot is fantastic in the winter as there are so many recipes that will show you how to do something a little different with this tasty vegetable.
How to choose your beetroot
Good quality beetroots will still have their greens intact. The beetroot should be firm, smooth, and a vibrant red-purple colour.
Fresh beetroots can be stored for 3 to 4 days in the fridge, but beets with greens removed can be stored in the fridge for 2 to 3 weeks.
How to prepare beetroot
Canned beetroot is fabulous when you want to add a slice or two, to an Aussie burger or simply toss whole baby beetroots through a roasted salad. But when you want to create a whole extra element of flavour, preparing beetroot from scratch is well worth it.
Start by cutting away the green beet leaves – these are great for salads so keep them in a snap lock bag in the crisper section of your fridge to use in the following few days.
Then, rinse the beetroot well, using your hands to remove dirt and residue from the root vegetable.
Note: If you want to roast or boil beetroot, you can peel them after they have been cooked.
How to cook beetroot
They’re several ways to enjoy beetroot, but 2 of the most popular are roasted or raw.
Raw beetroot can be grated or chopped onto salad, plus it can be juiced if you prefer.
Roasting a beetroot requires very little preparation, and the beetroot can be enjoyed as is or left to cool and used in a beetroot salad. Judge the tenderness of beetroots by piercing the top of the vegetable with a knife. You want it to be tender on the outside, but slightly firm in the centre.
- Great source of folate – an average whole beetroot will provide your daily intake.
- Source of Vitamin B + C
- The purple pigments in the vegetable may act as antioxidants
- Source of dietary fibre
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