We’ve had a great year for beetroot. We didn’t plant many seeds, but from the little space we dedicated to them we’ve had a decent crop. We’ve never actually grown beetroot before, so we haven’t had a lot of experience of cooking them in a way that makes the most of them.

The first three beetroots that we harvested.

After our first harvest, we both fondly recalled an episode of the BBC’s Great British Food Revival, in which Antonio Carluccio simply baked a beetroot in a bucket outdoors and seemed to enjoy it immensely. We were eager to somehow replicate that experience, but with the days getting shorter and all the wind and rain we’ve had lately, we decided to keep it indoors. We were told of two similar methods of oven cooking that both bring out the best of the beetroot. We decided to try both.

We began by lightly washing the beetroots to remove the soil. Next we trimmed the tops back (and used them in a curry, they’re basically chard). We then tried the following two methods of cooking beetroot:

Method 1: Baked Beetroot

One of our beautiful homegrown beetroots in tinfoil ready to be baked

1. Pre-heat the oven to 200°C (400°F)
2. Wrap each beetroot in tin foil and place in the oven for about 40 minutes
3. Remove from the oven and check that they have softened enough to eat
4. Once cooked, carefully unwrap the tinfoil and allow to cool
5. Top and tail the beetroots and then remove their skins (they should come off quite easily)
6. Enjoy

Method 2: Roasted Beetroot:

Oiled and seasoned – one beetroot ready for roasting

1. Pre-heat the oven to 200°C (400°F)
2. Line an oven tray with a little oil
3. Roll the beetroots in the oil to ensure they get a good covering
4. Season. We used salt and thyme
5. Put the tray in the pre-heated oven for about 40 minutes (or until the beetroot is soft)
6. Remove from the oven and leave to cool. Once cool, top and tail the beetroot and then peel it (the skin will come off quite easily, it can be rubbed off with your fingers, no knife required)
7. Enjoy

The Verdict

Our baked beetroot sliced – what lovely colours

Our unanimous verdict was… …that we preferred the roasted beetroot. Although we both agreed that the seasoning probably had a lot to do with it. Give them both a try and see which you prefer!