Beetroot

By Recipes4us

How to prepare Fresh Beetroot and How to cook Fresh Beetroot.

Beetroot Recipes | Growing Beetroot | What's In Season | Vegetables - Prep & Cooking times

	Common Names:	Beetroot, Table Beet
	Family:	Chenopodiaceae
	In Season:	July - January
	Buying:	Choose firm specimens with unbroken skins no larger than a tennis ball. Smaller specimens tend to be sweeter more tender once cooked
	Storing:	In a refrigerator or cool, dark place for 2-3 weeks.
	Allowances:	2 Small (golf ball) per person

General - Preparing Fresh Beetroot

Twist off the leaves (if they are present) which can be also eaten raw or cooked like spinach then wash in cold water. Beetroots tend to "bleed" and lose colour if the skin is broken or removed before or during cooking so it is best to cook them whole in their skins. Beetroot can also be used raw in salads and garnishes but are more palatable cut into small pieces e.g. dice, julienne, grated.

Optional Preparations/Cuts (see Main Vegetable Preparation Page for explanations and photos)

Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
Y	Y	Y	Y	Y	Y	Y

Matchstick	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
Y	Y	x	Y	x	Y	Y

Cooking times and suitable methods for cooking fresh Beetroot

Bake/Roast	y	Whole Medium = 1ï¿½ - 2 hours DO NOT pierce or break the skins
Boil	y	Whole Medium = 1 - 1ï¿½ hours
Fry/Sautï¿½	y	Thin Slices = 10-20 minutes
Microwave	y	Whole Medium = 8 - 10 minutes
Steam	x
Stuff	x

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