These delicious Yellow Beetroot were something really special – but you could cook any variety or colour of Beet in exactly this way…
Scrub the Beetroot carefully and cut off the root and tip (use the leaves in salad if they’re in a good state…)
Parcel them carefully in foil and before sealing them up, sprinkle with a little Salt and a couple of spoonfuls of Cider Vinegar (White Wine Vinegar would do too, and Red Wine Vinegar is good with Purple Beet). Make sure no steam can escape from your foil parcel before you bake them for an hour to an hour and a half at 200˚c
Unwrap at this point, and let them cool down before slicing carefully (you could peel them first, but I think a lot of goodness lurks in the skin, and it wasn’t thick at all on these Beetroot)
Dress simply – maybe just a little extra Vinegar, maybe some Parsley and a little spoonful of zero fat yoghurt… Gilled fish would be good with this – or you could serve it with sliced Cucumber, some Mint and some Falafel with Flatbread…