Beetroot is so versatile - use it raw (like you would grated carrots) in sandwiches, burgers and coleslaws. Boil it and store in quality vinegar like in the olden days 😉, peel and cut into chunks and roast, top and tail (leave skin on) and place into small baking dish with a couple of centimetres water, cover tightly and roast 180C for 30 to 45 minutes, until tender. Cool and remove skin by running thumb around the bulb - easy!
Try cutting peeled beetroot bulb into 2mm slices on a mandolin. Place overlapping on a large non-stick paper lined baking tray. Drizzle with olive oil, vinegar and vino cotto then season with salt. Cover with foil and cook in 180C oven for 25 minutes.
My favourite vegetable - can you tell?!
Produce of WA