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
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.