I avoided beetroot until I was in my late 20′s, as until then I had only ever experienced the bit of pickled beetroot that would often accompany a Ploughman’s lunch in an English country pub, and was normally the only bit left on the plate when I was finished!
The first time I had NICE beetroot was at a dinner party, served roasted as a side dish, and since then I was hooked!
We all have them I think. Specific memories of childhood food, that continue to influence our likes and dislikes well into adulthood. Sometimes all it takes is to try the offending food cooked or prepared in a different manner, and we can welcome it back into our lives as a new found favourite!
Roast beetroots with their skin on, with an inch or so of stalk still attached. Wash carefully so you don’t nick the skin, to keep that lovely rich colour inside!
Wrap in tin foil and place on a baking tray for 1.5 to 2 hours at 180 C until tender. You can tell they are cooked if the skin comes away easily.
As they are cooling you should be able to just rub the skin off, chop off the stalk and use as a side dish or in a salad. They go really well with citrus fruits.
Or grate raw into salads, or juice with apple and ginger!