Beetroot is the edible portion of the beet plant and is grown across much of the world, notably Southern Europe and Northern and Central America. It is available all year round, but is best between the beginning of June and the end of October. It is one of 15 of the beet variety.
Peel beetroot and cut into cubes. Bring a large pan of water to the boil and add the cubes, ensuring the water covers the beetroot by a couple of inches. Leave to boil for 20-30 minutes, until tender. Remove from the heat, drain thoroughly and serve.
Preheat the oven to 180C/350F/gas mark 4. Trim the ends of the beetroot and discard. Place on a baking tray and drizzle with olive oil. Cover each individual beetroot tightly with aluminium foil and place in the oven. Leave to roast for 35 minutes. Then, remove from the oven, take off the foil and return to the oven for a further 15-20 minutes, until tender. Remove from the oven and serve.
When grilling beetroot it is best to parboil first. Bring a large pan of water to the boil, add beetroot and allow to boil until a sharp knife will slice through easily. Preheat grill to a medium hot heat. Peel and slice the beetroot before brushing all over with olive oil. Place on to the preheated grill and cook for 5-7 minutes, until tender and grill marked. Remove from the grill and serve.
Top and tail the beetroot and cut into cubes. Bring 2 inches of water to the boil in a large pan under a steaming basket. Steam for 15-30 minutes until tender. Remove from the steaming basket and peel; leaving the skin on during steaming ensures the beetroot maintains its colour. Then serve.
Thoroughly wash the beetroot and slice into ¼ inch slices. Preheat frying pan with oil on a medium heat. When the pan is hot, add the beetroot slices and cook for approximately 5 minutes on each side. Once the beetroot is browned on both sides, remove from the heat, drain on a paper towel and serve.