Simple Slow Cooked Beetroot, so easy and with an intense beetroot flavour. No vinegar just water is the key!
Course Side Dish
Cuisine British
Prep Time 2 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours2 minutesminutes
Author Camilla Hawkins
Equipment
1 Slow Cooker
1 cook's knife
1 Chopping Board
Ingredients
1bunch of beetrootI used organic
boiling water
1pinchsalt
Instructions
Wash the beetroot and cut off the stems (but avoid cutting into the flesh to avoid leaching of red juices).
Place in slow cooker and add the salt and enough boiling water to cover plus 2cm.
Cook on high for 3 hours or until just tender when pierced with a cocktail stick or skewer.
Drain off the water and allow to cool.
Remove beetroot skins by rubbing off with your thumbs.
Slice and serve.
Notes
If making the beetroot ahead of time then don't peel until you need them as they keep better this way.If you want to avoid salt then feel free to leave it out, it's just there to stop the leaching of nutrients into the cooking water.