called beet, the beetroot is a firm, clean globe shaped vegetable
with no soft wet areas. If still attached, it should have fresh,
clean young leaves. The beetroot is characterised by dark purple
skin and a distinctive purple flesh.
In pre-Christian times, the leaves of the
beetroot were only eaten. Today, the root is used more often than
the leaves since it stays fresher longer. Some beetroots are cultivated
for distilling and the sugar industry. They are used as a vegetable
and as food colouring.
PREPARATION TIPS AND USAGE
leaves of the beetroot should be removed and the beetroot should
be washed in cold water using a soft vegetable brush. They can be
grated and eaten raw, boiled or baked. Raw beetroot may be peeled,
diced and sauteed in butter. They can also be added to salads. Beetroots
take atleast 2 hours to be baked in the oven or boiled in salt water.
Very small beetroots are preserved in vinegar and used in making
storing, the beetroot leaves should be cut 50 mm above the root.
They will keep for 4 - 5 days when refrigerated in the vegetable