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Beetroot

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

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

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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

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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.

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

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Baton Brunoise Chunk Cube Dice/chop Grate Julienne
Y Y Y Y Y Y Y
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Matchstick Mashed Paysanne Pur�ed 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 = 1� - 2 hours� DO NOT pierce or break the skins

Boil

y

Whole Medium =� 1 - 1� hours

Fry/Saut�

y Thin Slices �=� 10-20 minutes

Microwave

y Whole Medium =� 8 - 10 minutes� �

Steam

x �

Stuff

x �

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