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(THEME MUSIC)
I'm standing in front of a table of beautiful beetroot.
There's so many things to do with beetroot.
You can boil it, you can steam it, you can roast it,
you can pressure cook it, you can serve it raw.
So many different dishes you can achieve with the same vegetable
which is what I love about it.
You know, the thing about this is you can eat the leaf,
you can roast the thing whole, you can, of course, eat the root,
you can leave the skin on the root or you can peel it.
If you're going to go ahead and peel these guys,
you want to do it over a little bit of plastic wrap with some gloves on.
So that way, once you've done your preparation,
your gloves are stained but your hands aren't.
See what I mean? (LAUGHS) That's hard to actually wash off.
I'm going to cut one of these that I've roasted whole.
When you roast them whole,
it's a great way to really retain that colour.
I mean, look at that. Beautiful.
They take on a bunch of different flavours
so you can cook them with garlic or thyme or rosemary.
Mmm! Yum!
You can roast them and serve them in a warm salad
with some bacon and some cheese.
You can wrap them up in foil and cook them that way over a fire
or even over a grill.
Of course you can turn them into a salad.
You can serve them as a side dish.
I've got a raw salad here with parsley, some red onions,
some thinly sliced beets...
Mmm! Really crunchy, really delicious and really good for you.
You can see here I've got a little mandolin
and if you go ahead and slice it like that,
you get these nice little thin slices of the beetroot
which you then just drop into the fryer
and you get these delicious little beetroot chips.
Just like that.
(CRUNCH!)
Mmm! So crunchy.
And so much better for you than fried potato, I've got to be honest.
So there you go. There's a million things to do with beets.
What are you waiting for? Give it a shot.
(THEME SONG)