health guides

Beetroot are best when cooked whole, to retain the flavour, colour, and nutrients. To prepare beetroot, cut off the green tops, leaving an inch of the stem to prevent bleeding and flavour loss. Scrub beetroot, wrap them in foil, and bake for 45 minutes to 1 1/2 hours, depending on their size, at 400°F (200°C). Let them cool slightly and then peel the skins off. Baby beetroot can be steamed whole for about 30 minutes, then peeled and sliced. Beetroot leaves have a rich flavour resembling that of spinach. If they are crisp and bright green, they can be steamed or braised with onions and garlic in a little olive oil.