We seem to have grown a lot of beetroot this year. Here’s a really quick and delicious recipe which goes well with most meals.

Buttered Beetroot
300g raw beetroot, grated
40g butter
2 teaspoons red wine vinegar
salt and freshly ground black pepper

Put all the ingredients except the salt and pepper in a small saucepan, cover and simmer for about 8 minutes until tender. Season with plenty of salt and pepper.

If your beetroot looks a little dry, you can add a spoonful of water at the beginning. Be careful if you are grating your beetroot by hand. If they are nice and juicy, the juice tends to go everywhere! My hands, arms, the table and anything in the immediate vicinity always ends up speckled with rich red (and rather staining) beetroot juice. But I guess that’s just part of the fun of cooking with beetroot. Always wear dark clothing or a very good apron!