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Boiled Beetroot

Cut tops off beetroot leaving around 15 cm of stalks on the roots

Wash thoroughly

Place in a saucepan and cover with boiling water

Boil with lid on until tender

Test (stalk will leave root when cooked)

Drain and remove skin

You may serve as a hot vegetable or as cold salad beetroot: See below


Cold Salad Beetroot

  • Put 125 ml of vinegar, 3 cloves, 2 teaspoons salt and 6 peppercorns into a saucepan

  • Bring to the boil and simmer for 3 minutes

  • Strain and set aside to cool

  • Slice a bunch of cooked, peeled beetroot

  • Place in a bowl and pour liquid over it

  • Cover and allow to stand

Usually the deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable.

In Eastern Europe, beet soup, such as borscht, is a popular dish.

In Indian cuisine, chopped, cooked, spiced beet is a common side dish.

The green, leafy portion of the beet is also edible

The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.

Those greens selected should be from bulbs that are unmarked, instead of those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.


Per 100 gram serving providing 43 calories, beetroot is an excellent source (20% of the Daily Value, DV) of folate and a good source (14% DV) of manganese, with other nutrients in low amounts.

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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment