Beetroot
Beetroot, also known simply as beet, is the root part of the beet plant (Beta vulgaris). It's a deep red or purple vegetable known for its earthy flavor and vibrant color. The leafy green tops and the root are both edible.
Ingredients
- 2 medium beetroots (washed and peeled)
- 1 tablespoon olive oil
- 1 garlic clove (minced) – optional
- Salt to taste
- Pepper to taste
- 1 tablespoon lemon juice or vinegar (optional, for extra tang)
- Fresh herbs like parsley or mint (optional, for garnish)
Instructions
Prep The Beetroot
- Peel and cut the beetroots into cubes or thin slices.
Boil Or Roast
- To Boil: Place the beetroot pieces in a pot with enough water to cover. Boil for 15–20 minutes until tender.
- To Roast: Toss beetroot in olive oil, salt, and pepper. Spread on a baking tray and roast at 200°C (400°F) for 25–30 minutes.
Season
- Once cooked, drizzle with olive oil, lemon juice, and sprinkle with minced garlic if using. Add more salt and pepper to taste.
Serve
- Garnish with chopped herbs and serve warm or cold as a side dish, salad topping, or part of a grain bowl.