Cooked Beetroot with fresh Basil leaves – Recipe
You might not yet know this about me, but I love markets, food markets specifically. There is something about fresh produce staring at you with so much promise. Promise of new ideas to be thought up and tastes to explore. This visit I ended up buying a bunch of raw beetroot as I love it cooked or baked without the vinegar taste. The only problem was, how on earth do I get it cooked.
It is very easy and a shame that it seems so daunting. I decided to boil mine instead of bake, the recipe will follow.
When buying beetroot try to look for a bunch with fresh leaves if possible, the fresher the leaves the fresher the veggie. Also note the size, if they are similar in size they will be cooked and ready all at the same time. Otherwise you end up with baby beetroots that is overcooked and larger ones that stays as hard as a rock.
Cooked Beetroot with fresh Basil leaves
- A bunch of fresh raw beetroot
- Pinch of salt
- Water for boiling
- Fresh basil leaves
- Make sure to clean the beetroots thoroughly. You cannot compromise here as they grow underground and are completely soiled. I use a brush or a sponge with a hard scraping side.
- Add the beetroot to a pot on the stove, cover with water, add a pinch of salt and boil. You will know when it is ready once you can slip a sharp knife into the center. It can take about 30 minutes. All depends on how large the beetroots are.
- Once cooked, strain the water. Here you can decide whether you remove the skins or let them be. I decided in this case to not remove it as the beetroots were completely clean and the skins did not feel hard or thick. I always believe if you can keep the skin of something that you get more nutrients. Should you have to remove the skin, rub the beetroots between your fingers, the skin will come of easily. Be warned, you will be stained red, so maybe use rubber gloves. You can also try pull it off with a knife, but my experience is I always end up using my hands in anyway, so you can just as well start off that way.
- Slice the beetroots in chunks and serve with fresh basil leaves. I forgot to take a photo of the beetroots sliced in nice thick wedges!
The basil leaves are optional, but I promise it adds so much flavour, you must give it a try. The fresher you eat the cooked beetroots, the better, but they last in the fridge for four to five days easily.
It is amazing how many people only know the type of beetroot you buy in a bottle with a slight tangy taste. This is completely different. If you are not a fan, you might even change your mind. What I love about fresh cooked beetroot is that you do not end up with a red sludge in your plate. Yes it still colours everything red it touches, but you can serve it without the sauce, so your whole plate of food is not pink by the time you eat.
Free printable version of the recipe: