Prep to Cook: Bowl, mixing bowl, vegetable knife, chopping board, measuring jug, spoon, dish for serving
Prep: Slice the cooked beetroot taking care with the juice as it stains
Boiled beetroot has a wonderful colour and flavour. Setting beetroot in a jelly makes a special salad or accompaniment to cold meat and cheese.
Cooks Know How: The boiling of beetroot leaves a characteristic smell that is easily recognisable. If you can boil fresh beets use a deep sided pan and plenty of water. Trim off the shoots and boil the beets until they are tender to a prod with a fork. An alternate method is to cook them in a pressure cooker for about 15 minutes. Cooking beetroot makes the sugars in them sweeter and the flesh softer. Like all root vegetables the digestibility of a beetroot is improved. Serving beetroot held in jelly is a wonderful way to show off its colour. Raspberry jelly made more acidic by the addition of balsamic vinegar enhances the sweetness of the beetroot. It holds the juices of the beetroot within the jelly. Jelly is a technically a colloid, with a watery part and a solid part. Quite magical. The jelly can be served in small dishes, individual moulds or simply served in a dish,