spring beetroot


In spring we get a variety of beetroot with a pale pink flesh and delicate flavour which I really love.

I wash the root and boil until tender ( 20 to 30 minutes). While it cooks, I wash the leaves and boil them in their own water, as you do for spinach. When cool enough to handle, I squeeze out as much water as possible. Now it’s just a question of peeling and slicing the root and arranging the leaves alongside and dressing with salt, vinegar and extra virgin olive oil.

The beetroot is really good with some boiled potato. We had leftover boiled broccoli yesterday to go with it… sometimes a boiled egg or two makes it to the plate… or a little crumbled feta cheese…

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