Method

• Cut the leaves from your beetroot, wash well and chop coarsely
• Peel the beetroot and cut them into wedges 1
• 5cm thick
• Cook 1 chopped onion and a clove of garlic in a tablespoon of olive oil, until softened then add the beetroot wedges and enough water to just cover
• Season and cook slowly for about 30 minutes, until the beetroot is tender
• Add the chopped leaves and cook for 5 minutes
• Season and sprinkle with lemon juice or balsamic vinegar
• Never underestimate the tops of beetroot – their leaves can be used as you would silverbeet or kale
• The smaller more tender ones are perfect added to your salad or try them wilted through your stir-fry