Cooked Beetroot (Pantzari)
Boil your own beetroot. It’s easy and so good for you. Much better than the canned or bottled variety which have added sugars🙋🏽♀️We have always enjoyed boiled beetroot in the Fresh Connection family kitchen.
Select your beetroot. The larger ones will take longer to cook. If they are all similar size, it will be easier but you can still use different sizes. Be aware that some will cook faster than others, so you will need to remove them from the cooking process in stages.
- Trim the leaves from the beetroot; be careful to leave about two inches of the leaf stalk intact. This is important to prevent bleeding while cooking. Wash the beetroot as much as possible to remove any dirt and grit. (Reserve the stalk and leaves if you want)
- Place the beetroot in a pot and cover with water. Bring the water to a boil and then reduce heat to medium, ensuring the beetroot is always covered with water
- Cook the beetroot until they are fork tender. I use a skewer to make sure they are cooked through.
- If you would like to eat the stems and leaves, add them to the pot with your beetroot for about 7 mins before the end
- When the beetroot is ready, remove from the pot and run them under a cold tap or immerse them in a a pot of cold water.
- Rub the skins off with your hands or a paper towel. Cut off the rough end bits. If the skin doesn't come off easily, it usually means that they are not cooked enough, so add them back to the original pot with hot water.
- Slice or cut into wedges. Add your favourite dressing. I add salt, pepper, red wine vinegar and olive oil. Crushed garlic is good too 👌🏽
- My beetroots were about 300 g each and took about 1 hr to cook
We hope you enjoy 🌿