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19 Jun 09 Trevor Heywood (Australia - temperate climate)

I cook fresh beetroot in a large stock-pot with a few bay leaves and sometimes an unpeeled dutch shallot: If you have an abundance of leaf or don't care for it, leave them on when you cook and don't cut the rat's tail off as it causes bleeding. After half an hour's boiling, remove the tops less 1 inch of stalk and continue cooking. Then, use gloves to slip the skins and tails off when cool - the stalk bump comes off easily too. There is no need to interfere more than this when preparing the root for the table.

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