Instructions

1. Microwave cooking is the simplest and fastest way of cooking beetroots:
2. Place 3-4 large beetroots, with top and roots intact, in a microwave steamer and cook on full for 6+2+2 minutes, checking each time to see if they are cooked. They should be tender but not too soft. A little bite left in it is nice.
3. Cool and eat as desired.
4. Roasting with Oil:
5. Roasted with oil and herbs, they can be served like traditional roast potatoes. Heat oven to 200°C/400°F/Gas Mark 6.
6. Place beetroots, with 1 inch of top and root intact, on a roasting tray, spray with olive or other oil, add salt, pepper and a few sprigs of rosemary. Bake for 25-30 minutes.
7. Sprinkle with salt and pepper, if desired.
8. Serve hot with other roasted vegetables or even as nibbles.
9. Oven Cooking without oil:
10. Heat oven to 200°C/400°F/Gas Mark 6.
11. Select 4 medium beet-roots.
12. Trim leaves, scrub clean gently, to remove any soil. Wrap in aluminium foil loosely and bake for for 35-40 minutes.
13. Cool, peel (fresh ones do not require peeling) and serve as needed, sliced, grated, added to salads, made into pies.
14. Boiling beetroot:
15. This is a good method for smaller beetroots.
16. Chop the leaves off beetroot, leaving an inch of stalks at the end. Leave root intact.
17. Scrub the beetroot gently to remove soil.
18. Simmer in a pan of water salted water for 30-40 minutes or until tender. It takes different time for different sizes and types, check by inserting tip of a knife.
19. Cool, peel and use as desired.
20. Pressure cooking:
21. Wash beets. Trim leaves leaving a couple inches behind. Do not cut the root.
22. Place in a pressure cooker along with 1/2 to 1 cup of water to produce steam, and cook under full pressure for 10-12 minutes
23. When ready, their skin peels off easily and a skewer pushed in the flesh slides in easily.