Beetroots

Choggia, Candy, Cylindra beets, Albino & Golden Detroit’s, Bassono - there are a world of colours, varieties, textures and flavours of beetroots. They are great prepared raw, roasted, boiled, pickled and many other ways.

METHOD:
The boiled beet greens are delicious: add sliced garlic & chill flakes to a pot of boiling salted water, remove the stems from the greens and cook for a few minutes until tender. Toss into a pan with plenty of extra virgin olive oil and serve.

Boiled baby beets, once tender,  peel (often baby beets won't need to be peeled) and slice, then dress with lemon and extra virgin olive oil. 

Roasted wrapped in foil with a couple of knobs of butter, a whole clove of garlic, sprig of rosemary, salt and pepper in a 190c oven for 30-40 minutes.

Here we have served boiled red and yellow beets with extra virgin olive oil and a squeeze of lemon. And beets with fig leaf oil and feta.

INGREDIENTS AND METHOD FOR FIG LEAF OIL:
100 grams fresh fig leaves
100 mls extra virgin olive oil
200mls good quality vegetable oil

Warm the oils to 85c. Tear the fig leaf from the stalks and into small pieces, place in a pan with the oil. Bring the oil back to approximately 85c, move to a blender and blend, starting slowly, increasing slightly, for 6 minutes. Store in the freezer.