- How to cook beetroot
There are many different things that you can do with beetroot, from pickling to baking, all of which, when done correctly, are beautiful in both flavor and looks.
To steam fresh beetroot, you must first begin by removing the leaves and a small portion of the stem, known as the top ends. You should now be left with the skin still intact; this is highly beneficial, as it will ensure that as much of the plants vibrant color will be kept during cooking.
All that is required to do now is to add the stems to a pan of boiling water; the length of time that is required for it to be cooked depends very much on the beetroot's size and so you must test it often using a skewer - once it is soft, drain the hot water from the pan, being careful all the while that you do not scold yourself, and run it under cool water for around five minutes, or until cold throughout, as this will help make the skin easier removed, a process required before serving.
Boiled beetroot can be served with a variety of dishes, such as salads and burger based meals.
- Pickling beetroot
Cook the beetroot using the instructions above. Add plenty of malt vinegar to a saucepan, enough to cover the beets entirely, and allow it to boil. Add some peppercorns, bay leaves, dried chilies, a cinnamon stick, some cloves and a few coriander seeds and leave to continue boiling for a good few minutes.
If you wish to remove some of the acid tang, then adding some sugar to the mixture will help; a step that is not required, but liked by many.
Once cooled, pour the vinegar onto the boots via a sieve, and seal in a jar.