Beetroot is one of the most widely consumed fruits in the world, although not very common in most areas. Trust me the taste is awesome, and would sweep you off your feet.
In today’s recipe, we’d make use of the blender just in case you don’t have a juicer, making beet juice in a blender is the next best thing and requires four simple steps. Just note that it does add a little water to the recipe, so the juice is diluted slightly compared to the juicer method.
First, chop the beets down into several pieces (4 or 8, depending on their size).
Then transfer them to the blender with a 1/4-1/3 cup of water (use the smallest amount first and increase if needed).
Blend the beets and water until smooth and juicy.
Then, transfer the mixture to a nut milk bag or fine mesh strainer layered with cheesecloth to strain the juice from the pulp
Note that the juice STAINS, so use materials you don’t mind staining permanently
How to cook fresh beetroot
Although you can buy ready-cooked beetroot in supermarkets, we always recommend cooking it at home. It’s very simple to cook and, to my mind, freshly cooked beetroot has a better flavour and texture.
Method:
Wash the beets gently, making sure that you don’t tear the skins, then place them in a pan of warm water, bring to a boil, reduce the heat, and simmer until tender – around 20–30 minutes.
Alternatively, you can steam the whole beetroot or bake them in the oven for 2–3 hours at 150°C/gas mark 2.
The best way to tell if a beetroot is cooked is to rub it with your fingers; if the skin moves, then the beetroot is cooked.
When it comes to peeling, warm beetroots are the easiest to peel.
Once the beetroot is cool enough to handle, simply slip off the skins.
Tips:
Always ensure to choose firm, unwrinkled beetroots, as these will be the freshest. You’ll find that fresh beetroot is often sold in bunches, with its leaves still attached. These should be trimmed off, but make sure that you cut the leaves off about 2–3cm above the beetroot to minimize the dark red juices ‘bleeding’.
Use beetroot in salads or serve it, dressed with a vinaigrette, as a side dish with cold meats.
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