Beetroot - how do I cook it?

[FeelingLucky]

Thread title says it all.

TIA

[fruitymum]

roast in double thickness tinfoil with olive oil, balsamic vinegar, margoram and crushed garlic - yum - a la Jamie oliver

[policywonk]

Scrub it, top and tail it, roll it in a bit of oil and salt/pepper, roast it at about 180 degrees for about 40 minutes, eat with a dipping sauce of creme fraiche and a little creamed horseradish (or dip into houmous)

Boil it in water until tender and add it to a salad with feta, onions and green leaves

[policywonk]

I'm not touching your quinoa thread though

[Habbibu]

There's a really nice recipe for grated buttered beetroot - hang on...

[savetheplanetdontiron]

quarted and roasted with a drizzle of olive oil and a sprinkle of something like herbes de provence. use the roasted beets in salad (use strong leaves like baby spinach), goats cheese and walnuts

great in really slow cooked casseroles especially rich beef ones. the kids eat it like that (they would not touch goats cheese and walnut salad natch )and have no idea they are eating something so purple.

bon apetit

[Habbibu]

Here, saved me having to type it. And I normally don't like beetroot. Am coming round to quinoa, despite slagging Aitch off for the very same.

[mabel1973]

steam it, as it is for about half an hour (depending on size of the beets). Once it's cooked the skin will just slide off really easily.
Then do what you like with it.

I have had it with orange segments and goats cheese v nice.

[AbbeyA]

I just wrap in in foil and put it in the oven when I am cooking something else. It is probably about 40 mins. When cold the outer skin just peels off.

[FeelingLucky]

Yummmeeee, didn't know there were so many ways of cooking beetroot.
As it's my first time, think I'll just stick in oven when I make my stew tomorrow and have it in a salad next week.