Beetroot

Cooked

1. 1

   Twist off leaves, leaving 2 cm of stem so colour doesn't bleed.

2. 2

   Boil or roast whole until a knife slides in.

3. 3

   Cool slightly and rub the skin off with paper towel or gloved hands.

4. 4

   Slice or dice.

Raw

1. 1

   Peel with a peeler.

2. 2

   Grate or julienne for salads.

Tips

• Wear gloves and use a plastic board — beet juice stains.

Knife cuts that suit it

• Julienne3 × 3 × 50 mm (fine julienne: 1.5 × 1.5 × 50 mm)

• Medium dice12 × 12 × 12 mm

Use it in

• Ukrainian borscht
• Beetroot koshimbir
• Sri Lankan beetroot curry
• Vinegret