The important thing with beetroot is to cook it with the skin intact otherwise it will bleed all the colour out. I was told to screw off the leaves with my hands rather than cutting them off with a knife (although I don't think it makes a difference) leaving about one inch of stalk on the beetroot. Do not remove any part of the root and wash very carefully so as not to puncture the skins as the beetroot will bleed. Then I boil them for about 45 minutes. Let them cool down and my way of removing the skins is to get a plate, stick a fork in a beetroot, place it on the plate and using a knife just gently scrape the skins off and top and tail the beetroot. The fork and knife mean that you never touch the beetroot and so don't end up with permanently coloured red hands! Now you have me longing for a beetroot sandwiche!!!
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