Cooked beetroot, peeled and cut

Cut off the long root and trim only a little of the top; do not cut into the beetroot, since it is cooked whole afterwards. Put the trimmed beetroot in water.

Scrub each beetroot with a potato brush until clean and red.

Boiling method: bring water to the boil, add a bit of salt, add the beetroot and cook 20 to 25 minutes.

Steaming method: steam the beetroot until tender; this takes longer.

Oven method (preferred): wrap each raw beetroot in a foil packet, set them in a small container and cook in the oven for approximately 25, maybe 30 minutes at about 190 degrees.

Unwrap and peel off the skin, which comes away gently; the juice stains, so take care with clothes.

Cut into thin slices, or square off the sides and cut into batonnets or cubes.