Message Boards

Another nice way of having them - we've been picking ping pong ball sized beets. I roast them in their skins for about 20 minutes and then (wearing gloves), rub the skins off and put them back in the roasting tin with some chopped garlic and fresh thyme and a tiny drizzle of balsamic and roast for another 20 - 30 minutes. Delicious

Once you have boiled the they are nice marinated (ideally the beets are still warm) in a good balsamic vinegar with a few crushed juniper berries added and a tiny bit of rose water, leave to macerate for a few hours and serve with salad and roasted salmon, yum yum yum

Cooked as above and served hot with a white sauce as a side vegetable. Also goes so well with cheddar cheese in a sandwich and feta cheese in a salad.

You can also prepare as already said by Karen and Mrs WW, but then wrap in foil and bake in the oven.

I also love them warm and without vinegar.

I twist the leaves off about 3 inches from the bulb, wash well without breaking the skin then straight into water - will tkae from 20 minutes to 1 hour depending on size. Then (and I do this wearing rubber gloves), rub the skin off. They are lovely when eaten warm too.

thankyou very much

Hello Carol, trim the tops only of the beetroot, wash off any dirt or mud- but DON'T cut it, it will bleed. Depending on the size of the beetroot boil for about 20 minutes, longer if they are large. Don't add anything to the cooking water. Drain and cool, slip the skins off and slice, them put them in a jar and cover with vinegar - Job done.

Karen