8 medium beetroot, about 1kg
1 tablespoon olive oil
1½ teaspoons red wine vinegar
salt and pepper to taste
¾ cup non-fat sour cream
zest of one orange, minces
Trim the greens to 2½cm above the beetroot. Whether boiling or baking, peel beets after cooking. Trip the tops and bottoms, and the skin will pull off easily under cold running water. Beware of the beetroot juice, which is nearly impossible to remove from wood or plastic.
Preheat the oven to hot 200°C (400°F). Place washed and trimmed beetroot on sheet of aluminium foil. Fold and seal tightly. Bake for 1½ to 2 hours. Test beetroot with a knife. They should be tender but firm.
Cool slightly and peel. Slice into 0.5cm rounds and place in bowl.
Blend oil and vinegar; our over beetroot.
Toss. Add salt and pepper. Put beetroot on plates. Mix sour cream with zest. Place a dollop of mixture atop the beetroot.
Selection & Storage: For maximum flavor, choose beetroot no more than 5cm in diameter. Look for dark color and unblemished skins.
Beetroot has a rich, sweet earthiness that delights the taste buds. Beetroot is rich in vitamin C, complex carbohydrates and potassium. Plus, beetroot greens can be cooked like spinach.
