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How to cook beetroot: Difference between revisions
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{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
[[Image:beets ready to make Rosti.jpg|thumb|300px|right|Grated in a [[food processor]], drained in a [[salad spinner]] and ready to make [[Beetroot rosti]]]] | |||
</div> | </div> | ||
There are many ways to cook freshly picked beetroot: Boiling in a pan, Boiling in a [[pressure cooker]], [[steaming]] and [[roasting]], wrapped in [[tin-foil]]. I prefer the [[pressure cooker]] method, it's quickest and the most economical way. With modern [[pressure cookers]] I use the smallest gas ring on the lowest setting , it makes no noise or steam and only takes an hour. | There are many ways to cook freshly picked beetroot: Boiling in a pan, Boiling in a [[pressure cooker]], [[steaming]] and [[roasting]], wrapped in [[tin-foil]]. I prefer the [[pressure cooker]] method, it's quickest and the most economical way. With modern [[pressure cookers]] I use the smallest gas ring on the lowest setting , it makes no noise or steam and only takes an hour. | ||
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When the beets are cooked, trim the roots and stems completely and rub the skins off with your fingers, using rubber gloves if you don't want purple fingers. | When the beets are cooked, trim the roots and stems completely and rub the skins off with your fingers, using rubber gloves if you don't want purple fingers. | ||
<gallery widths=300px heights=300px perrow=5> | |||
Image:Beetroots cooked and trimmed.jpg|thumb|300px|right|Cooked skinned and trimmed | |||
Image:Trimmed beets ready to cook.jpg|thumb|300px|right|Leaves trimmed, roots left alone, ready to boil, steam or roast | |||
</gallery> | |||
===Cooking beetroots by steaming in a pan=== | ===Cooking beetroots by steaming in a pan=== | ||