It is no accident that Beetroot has such a happy and rich red-purple colour. Betanin, the pigment which gives beetroot its colour, is a potent antioxidant. This is also why Beetroot is labelled as a Superfood. They boost energy, detox the body, improve your well-being on a physical and cognitive level. Beetroot is your warrior in fighting off inflammation and a cosmetic superhero giving your skin that healthy look. This veg is simply delicious and packed with essential nutrients, fibre and minerals.
Roasting Beetroot with a little bit of coconut oil or olive oil makes it super sweet and tasty. You can roast them whole with the skin on (just top and tail), or peel and quarter. Beetroot is tender and juicy when boiled in the skin or steamed the same way. The beetroot skin will simply rub off using your fingers.
When Beetroot is in season we like to bottle it so that we always have some available in the cupboard. The bottled Beetroot is so flavoursome, not as sweet as the bottled beetroot you’ll buy in the shop, tangy and delicious with any meal or salad topping. Rinse your Beetroot, top and tail, wrap in foil and bake the Beetroot in the oven for about 40-60 minutes at 180 degrees, till cooked. In a pot bring to the boil, equal quantities of vinegar and water (you can substitute the vinegar with balsamic vinegar or red wine); a handful of peppercorns; a few garlic cloves; a sprig of fresh rosemary; big pinch of salt and a chilli or two if you like it spicy. Remove the cooked Beetroot from the foil and allow to cool. Peel and quarter and place in jars. Top the jars up with your warm liquid and seal. Store in a cool dark place and enjoy! You can eat this immediately but it does get better after 7-14 days.
Beetroot should be stored in the fridge.