Hi Tim, you don't cut beetroot at all before boiling and you need to be careful not to pierce the skin as the beetroot colour can bleed out into the pan. The leaves should be 'screwed off' or 'twisted off' not cut off to avoid bleeding. You need to leave about two inches of stalk on the beetroot, so hold the 2 inch worth of stalks in one hand and the rest of the stalks and leaves in the other and 'screw' the stalks off as if you were wringing out a cloth. Don't cut the tap root off at all and carefully wash all the soil off the beetroot. Then chuck it in a pan of water and boil for about 45 minutes - 1 hour. The easy way to skin the beetroot after it is cooked and cooled is to stab a beetroot with a fork (in one hand), put it on a plate, then using the fork to keep the beetroot in place, take a knife, top and tail the root and the skin will just slide off with the edge of the knife. No red hands! Enjoy!
Quite right Hollie!!
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