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****** BEETROOT ******

You’ll find that fresh beetroot is often sold in bunches, with its leaves still attached. These should be trimmed off (and used like spinach if you like), but make sure that you cut the leaves off about 2–3cm above the beetroot so as to reduce the dark red juices ‘bleeding’. Wash the beets gently, making sure that you don’t tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20–30 minutes. Alternatively, you can steam whole beetroot or bake them in the oven on a medium heat. The best way to tell if a beetroot is cooked is to rub it with your fingers; if the skin moves, then the beetroot is cooked.

When it comes to peeling, warm beetroots are the easiest to peel. Once the beetroot is cool enough to handle, simply slip off the skins. Use beetroot in salads, or serve it dressed with a vinaigretteas a side dish with cold meats or cheese.

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