Beetroot

Beetroot is a tuber and belongs to the ‘other’ group of vegetables. The dark red pigment is a fabulous splash of color on a plate. Generally they are boiled in salt water with their skins or they will lose their color and taste. Make sure you use gloves when peeling them after cooking as the beetroot will stain anything they come into contact with. If the coloring does get onto clothes some lemon juice will help to remove it. 

Beetroot tastes sweet and slightly sour and is very fragrant. The flavor is very versatile and combines well with many different ingredients. Almonds taste great with beetroot and savory dishes like herring too. It can also hold its own alongside stronger seasonings- especially spicy hot variations. 

Don’t buy beetroot that is too big or fat. It is probably old and might taste woody. The smaller and rounder roots are the best and will be the most aromatic. 

Beetroot can be stored for long periods of time in a cool, dark and dry place. The raw vegetable should not be frozen either, but cooked it can be frozen and keeps for several months. 

TIP

In order that the beetroot keeps its intense color boil it with salt, sugar, vinegar, caraway and a bay leaf in the water. One beet the size of a fist needs about 1 hour to cook. Then allow the water to cool and let it stand for 24hours before preparing. The next day reduce some beetroot juice and add the peeled and cut beetroot to warm it up before serving.