You either like or hate beetroot, it’s one of those vegetables. Some people may not love its earthy flavor, but I do love it! I find it as tempting as the flavor of celeriac. To be honest, there are a few recipes for beetroot I love. I mean, I can’t say that I love it in any form. I love to mix it with sour flavors, so I generally use it in salads either cooked or raw. A salad with beetroot is more nutritious, isn’t it?
When cooking beetroot, I suggest you not to peel it as this helps it cook faster. Also if you peel it, all its lovely color will transfer into the water that you boil it in. So, peel it after it’s cooked and cooled. If it’s not cooled, your salad will not have a fresh flavor.
Writing about beetroot reminds me of a Turkish saying which includes the word “beetroot”. When one’s face turns red because s/he feels embarrassed after an event, we say “he gets as red as a beetroot” to emphasize how bad that person feels. There couldn’t be a better vegetable than beetroot to describe the face of an embarrassed person!