i always bake mine, in their skins, about 1 hour in a medium-hot oven. the sugar in them kind of caramelises and the flavour is stronger. then peel when cooled. delicious. you can make a lovely beetroot dip by processing them with tahini, a splash of vinegar, garlic, salt and yoghurt
Silver GlitterPosts 21
Thanks for the replies. All cooked & carefully peeled now.I'm marinating it now to make a beetroot, fetta and mint salad
same as you would check the readiness of potato, try with knife - if it goes through easily it's readyto add - you could always boil it with skin, then let it cool down and clean it. my grandma used to do it, and I do the same now and then - boil potatoes, carrots and beetroots in their skin - yummm edited by dramaqn on 13/08/2012
I have never cooked beetroot, but after watching a million MasterChef episodes, I wondered if there was some trick to it, because it was often presented undercooked! Good tip
not sure about boiling sorry..but next time just wrap them whole with foil and add a tablespoon of water to let them steam in the foil in a moderate oven. usually 30 minutes is all you need..allow to cool, peel and yum, with all the goodness left in.
I've had it boiling for 40 mins and it's only slightly soft. Does anyone know how long it usually takes?TIA
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