Beetroot

Basic Cooking Instructions
Do not peel or break the skin or colour will bleed. Trim off leaves and boil for 2-3 hours. Alternatively, wrap in foil and bake at 150C/Gas 2 for 2-3 hours. Serve with butter and lemon juice.
Freezing Instructions
Cut into halves or quarters, depending in size. Blanch for 5-10 minutes and peel. Pack in bags and freeze. May be cooked from frozen in salted water for 1 hour.
Recipes
Beetroot, orange and apple salad
200g raw beetroot, peeled and grated ..................1 clove garlic, crushed
grated zest and juice of one orange .........................3 tablespoons French dressing
2 eating apples, cored and chopped ........................2 tablespoons lemon juice
Place the beetroot in a salad bowl. Toss apple pieces in lemon juice to prevent discolouring and add to beetroot. Mix orange juice, orange zest, dressing and garlic and pour over vegetables. Toss well. Cover and chill until required. Will keep 2-3 days in the fridge. Serves 4.
Borscht
400g raw beetroot, peeled ............................1 onion, finely chopped
1 carrot, peeled ...............................................1 stick celery, chopped
small tin chopped tomatoes ..........................2 cloves garlic, crushed
1 litre stock .....................................................1 bouquet garni
1 tablespoon lemon juice ...............................seasoning
soured cream to serve (optional)
Grate the beetroot and carrot, and fry, together with onion, garlic and celery, for 15 minutes, stirring frequently. Add tomatoes, stock, bouquet garni and seasoning, and bring to the boil. Simmer for 1 hour, stirring occasionally. Remove bouquet garni and add lemon juice. Puree if desired. Serve with a swirl of soured cream and crusty bread. Serves 4. Traditionally served with a measure of vodka thrown in !
Beetroot in yoghurt
400g beetroot ...............................................1 onion, chopped
1 tablespoon oil .............................................1 tablespoon flour
half teaspoon ground cumin ........................2 tablespoons parsley, chopped
seasoning ......................................................200ml natural yoghurt
Bake the beetroot (see above), peel and dice. Fry the onion in oil until translucent, add beetroot and fry gently. Sprinkle over flour, cumin and half the parsley and season to taste. Mix well. Pour on yoghurt and stir over moderate heat until the mixture thickens and simmers. Garnish with remaining parsley. Serves 4.