Fresh
tips for Beetroot
Beetroot
are a maroon/purple bulbous root, ranging in size from a golf ball
to a softball, depending on maturity. Maroon/purple stems sprout
from each bulbous root, topped with green leaves. Young leaves can
be added to a green salad. There are at least five varieties of
beetroot grown commercially - some for their appearance as bunches,
others for their size, colour and quality.
Preparation
and Usage Tips
Remove
leaves and wash beetroot in cold water. Boil, steam, bake or saute.
Nutrition
Facts
High in fibre, good source of folate, source of potassium and vitamin
C.
Storage
Cut
any leaves off 5Omm above the beetroot. Beetroot will keep for 4-5
days when stored in crisper of refrigerator.
Baked
Beetroot with orange (Serves 4)
4
medium beetroot, washed and trimmed
4 cloves garlic, unpeeled
1 brown onion, peeled and sliced
1 orange
Preheat
oven to 180C. Cut 4 squares of foil large enough to hold beetroot.
Place beetroot on foil with a clove of garlic and a quarter of the
onion. Wrap and bake for 1 hour. Remove peel from orange and using
a zester or vegetable peeler, remove peel (cut into very fine pieces
if using peeler). Juice orange. When beetroot are cooked, remove
foil and place beetroot into a dish. Sprinkle with orange juice
and top with peel and sesame seeds.
