	Common Names:	Beetroot, Table Beet
	Family:	Chenopodiaceae
	In Season:	July - Januaryï¿½
	Buying:	Choose firm specimens with unbroken skins no larger than a tennis ball. Smaller specimens tend to be sweeterï¿½ more tender once cooked
	Storing:	In a refrigeratorï¿½ or cool, dark place for 2-3 weeks.
	Allowances:	2ï¿½ Small (golf ball) per person

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General - Preparing Fresh Beetroot

Twist off the leavesï¿½ (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.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
Y	Y	Y	Y	Y	Y	Y
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchstick	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
Y	Y	x	Y	x	Y	Y

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Cooking times and suitable methods for cooking fresh Beetroot

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

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