Wash beetroots thoroughly under the tap to remove soil.

Remove leaves ( these make a good addition to a mixed leaf salad) but leave about 15cm of stalk as the beetroots will bleed excessively when cooked if you cut the stalks too close to the globe.

Place in a large saucepan, cover with water and boil (a low rolling boil) for about 40 mins for average size beets.

Drain and allow to cool.

Whilst beetroot is still just warm to the touch the skin can be easily removed by hand. Just run your thumb across the surface and the skin will come away.

Slice the beetroot and place in bowl then dilute the vinegar with equal amounts of cold water. Pour the vinegar over and cover with clingfilm. Stored in the fridge the beetroot will last several weeks can be used in salads burgers and sandwiches.

Variations for Serving:

The flesh can also be served hot:

Hot #1. Cut into cubes and toss in butter with salt and pepper - serve immediately.

Hot #2. Cut the beets into cubes and serve with white sauce – yum.