Would you like to see what I did with those rosy beets and spinach yesterday?
Method for the beetroots
Cut off the stalks but be careful not to cut too deep into the beet itself as it will ‘bleed’. Wash well, put into a saucepan and cover with cold water. Bring to the boil and then turn down the heat a little for the remaining time. It is worth trying to get beetroots that are all the same size so that they all cook at the same time. Try to avoid sticking a knife in too many times to see if they are cooked as, again, they will ‘bleed’.
These were so small and perfect that they boiled in a record 20 minutes.
|boiling the beetroots|
Drain and let cool a bit. I don’t have asbestos fingers so have to wait till quite cool before peeling. The skin comes off very easily and the irresistible ruby red of the cooked beetroot will appear. You can either cube or slice them and put on a shallow dish. Add some sliced onion, regular or spring, and add a dressing of olive oil, French mustard, and vinegar. I added 2 large crushed garlic cloves. The taste absorbs much better if the beetroots are still warm when you pour it on.
I popped one right in my mouth!
Tip: Make the dressing in a jam jar so that you can screw the lid on and give it all a good shake before using. Much better than mixing with a spoon only.
Method for the spinach roots
|spinach roots cooking|
And finally, one more tip! If you buy loose peppercorns as I did yesterday, I am sure you have experienced how annoying it is trying to get them into your pepper mill without dropping them all over the floor! The answer is one of these inexpensive little rubber cups that I bought a few years ago in the US. They are brilliant and solve the problem!