Beetroot bounty

Beetroot, ripe for picking

It's summer and beetroot is booming in our humble garden. If you have only ever eaten shop-bought tin beetroot, I'm afraid you are missing out on the delicious flavour of real, homegrown delights.
This purple gem, grows like a weed and is easy to cook and versatile to use.
A friend visited the other night, and I offered her some beets to take home. She had never prepared them straight from the garden so I thought I would share my simple version of cooking beetroot.

• I pick the beets when they are about the size of a tennis ball, they are sweet and tender, if on the smaller side.

  

  Ready for picking

• I cut the leaves, leaving some stalk on the beets ( I feed  leaves to the chickens or you could compost) the new leaves are also sweet and taste great in a garden salad.
• I roughly wash the beets and place then in a pot of cold water (enough to cover them all) and add a generous splash or two of vinegar (amount depends on volume of water) .
• Bring to the boil and simmer until beets are soft (use a skewer to test)
• Once ready, cool with fresh cold water or simply leave in pot until they are cold.
• I use disposable gloves, but if I don't have any, I use a freezer bag or plastic bag as they will work just as well. These are used to protect your hands from turning purple! 
• Drain the water from the pot, grab a beet and wipe the skin away, including the stalk.
•  It will fall off and leave you with a silky smooth finish, rinse and eat!
• Keep them in an airtight container in the fridge.

  

  Fresh as it gets - yum!

  
  
  
  Try it, you cannot go wrong.
  
  Cheers
  N
  

  

  Ready to dice and add to my salad