Best way to eat Beetroot

Let's talk about the best way to eat Beetroot 

• Beetroots are among the most versatile vegetables known to man. 
• They can be eaten raw, cooked in any form you want and juiced or drunk as smoothie. 
• In anyway you use it, you will find that it is as delicious as it is healthy. 
• Beetroot as Food Beetroot is versatile as it can be eaten raw, baked, fried, steamed, roasted, boiled, grilled, and added to desserts. Remember that if you want to retain the color, you need to boil it with the skin intact. 
• You can peel the beet later by simply rubbing the skin under cold water.
•  You can also add two teaspoons of vinegar to the water when you are boiling the beet to reserve the color; this will also significantly reduce the typical odor of the beetroot.
•  If the beet is a little past its prime, add half-a-spoon each of salt and sugar to revive color and taste.
•  Normally, you do not add salt to the water when you are boiling beets because this vegetable contains high levels of sodium.
•  Be aware that the color of the beet will bleed into other ingredients. 
• If you do not want this to happen, try adding the beet a the very last moment – just before serving – if it is possible. Avoid getting your hands stained with the red color of the beet by wearing gloves while cooking it. 
• If your fingers are stained with the red of the beet, this can easily be removed t by first rubbing them with a mix of salt and lemon juice and then washing hands normally with soap and water. 
• To remove the stains from containers and cutting boards, use bleach. Since this root vegetable is extremely adaptable, you can cook in any way you wish. 
• Don’t forget about pickled beetroot, which is famous for its spicy and pungent taste. 

Let us look at the methods you can use to cook this wonderful vegetable. 

Beetroot Raw 

The easiest way to eat beet is grated on salads or run through the juicer for an excellent smoothie or plain juice. You can also add it to salads in slices, cubes or julienne. 

Beetroot Roasted

•  This is perhaps the best way to cook beetroot, especially for those who do not prefer it owing to its earthy taste. 
• This type of cooking requires minimum preparation and the vegetable can be eaten hot off the oven, or cold in salads. 

1. To roast it, follow the steps described below: 
2.  Have the oven preheated to 200 degrees Centigrade.  
3. Line a baking dish with aluminum foil. 
4. Place the beetroots (not peeled) in the baking dish and drizzle with olive oil. 
5. Use 2-3 teaspoons per 500 grams of beetroot. Season with pepper and salt and toss lightly to ensure that the oil and seasoning covers the beets evenly. 
6. Roast for about 45 minutes, until the beet is tender. To test whether it is done, pierce with a knife; it should pass through like butter. 
7.  Remove from oven, peel and cut into wedges; serve either hot or cold as preferred. 
8.  You can also refrigerate it for using later. 

Beetroot Baked 

This method is as easy as roasting with best results. For baking beetroot, follow the steps given below: 

1.  Add a little butter to an aluminum foil large enough to cover the whole beetroot. 
2.  Wrap the beetroot (unpeeled) into this aluminum foil and bake in oven for about 45 minutes to 1 hour. 
3. Test the beetroot by piercing with a fork or knife; it should pass through smoothly. 
4.  Open the foil careful to avoid the steam, and set aside for a brief while for the beetroot to cool. Peel it off, quarter it and serve. 
5. You can also refrigerate it for using later. Beetroot Boiled This method is normally used when you intend to use this vegetable to make puree or soup. 
6. Place the unpeeled beetroot in a large saucepan and add water to cover it about two inches above it. 
7. Place the saucepan on heat and bring it to boil. Reduce the heat and simmer for about 30-40 minutes until tender. 
8.  Remove from heat and drain. Set aside to cool until you can manage to peel it. 
9.  Serve hot or cold as per preference.