My favoured way to prepare beetroot is to roast them whole so to concentrate their flavour. I tend to make the most of the oven heat and cook beetroot at the same time as baking bread or roasting a chicken. Once the beets are cool, slip off the skins and grate, slice, or chop to use in cooking, or add to a salad. The whole cooked beets will keep for up to 5 days covered in the fridge. BEETROOT, GHERKIN & APPLE SALADPreparation time: 15 minutes + beetroot cooking timeServes 4Ingredients2 tbsp mayonnaise2 tbsp sour cream, or thick unsweetened yoghurtSmall handful of chives, or dill, finely choppedSalt and pepper3 cooked beetroot, about 400g – see cooking method above4 gherkins, sliced1 apple, core removed and sliced into bite-sized pieces½ cup walnuts, roughly choppedMethodCombine the mayonnaise and sour cream/yoghurt in a large bowl.

Source: Stuff April 05, 2021 17:01 UTC