Cooking beetroot

[caroline7758]

I've managed to grow some beetroot for the first time and have been googling to see how to cook it, but cooking times seem to vary enormously. What would you recommend?

[caroline7758]

[squeezyjohn]

It really does depend on how big the beetroots are - and how fresh they are too.

My usual tactic for boiling or roasting is cook until a knife easily slides in to the centre of the biggest one ... 30 minutes minimum for all but the tiniest baby beetroots.

[galina]

Yes I agree 30 minutes is about right.

Don't peel them first.  After boiling whole, tip them into a bowl of cold water and slough the skins off with both hands, then slice.  Yum.

Also freeze well boiled and sliced.

Apparently they are super baked too, but I have never tried that. 

[squeezyjohn]

That's just what I do to peel them ... easy as pie that way!

And I grow a lot of golden beetroots too - you get away without the bloodstained-hand look that way too.  They're even sweeter than the red ones!

[caroline7758]

Thanks- as it was I forgot about them and nearly boiled them dry but they seem to be ok- and a little slice tasted yummy!

[Digeroo]

I like them roasted.  But the young ones cook well in the microwave.   Not so much mess in a glass dish.

[pumkinlover]

We pressure cook as it is the most economical way. 8-15 minutes depending on the size. For pickled beetroot it is fine (do lots as OH has pickled beetroot sarnie most days!)
I just roast them for the first time the other day to make a beetroot and feta tart. I used the halogen oven but it took ages so next time I might microwave for the first part of the cooking.

[Melbourne12]

I like them roasted.  But the young ones cook well in the microwave.   Not so much mess in a glass dish.

^^^^^ that 

[Silverleaf]

I decided to experiment with my first white beetroot last week - I cut it into a fine julienne (guess you could grate it) and cooked gently in a pan with the beet leaves and some chard and a little butter, just enough to wilt the leaves. The beet had just softened a bit but still had texture, and it worked nicely.

[Nora42]

I slice mine with a boiled egg slicer after cooking nice and even a time saving but still messy.

http://www.rapidonline.com/Design-Technology/Egg-Slicer-52-7230/?source=googleps&utm_source=googleps&IncVat=1&gclid=CLiTy9rUx78CFagewwodQisAtQ
Nora

[macmac]

I pack a single layer with half inch of water in my slowcooker, 4/5 hours on low.