Posted: 11/08/2012 at 07:24
Or, for delicious flavour, you can wrap them in foil with a bunch of herbs and bake at 180C for about 45 minutes for smaller beetroot, maybe an hour and a bit for bigger ones. Test them with a fine skewer. When the skewer slides easily into them, they're cooked. Let them cool till you can handle them. The skins will rub off easily with your fingers. Slice them, dress with good EVOO and a splash of good vinegar and some P&S.
Don't forget, too, that the leaves and stems make a delicious salad. Blanch the stems for about 30 seconds, add the leaves for another 30 seconds, drain and dry very well. Dress with good EVOO, good vinegar and some P&S.