Ingredients

The following ingredients have 8 Servings
  • 1 bunch of beetroot (I used organic)
  • boiling water
  • 1 pinch salt

Instruction

  • Wash the beetroot and cut off the stems (but avoid cutting into the flesh to avoid leaching of red juices).
  • Place in slow cooker and add the salt and enough boiling water to cover plus 2cm.
  • Cook on high for 3 hours or until just tender when pierced with a cocktail stick or skewer.
  • Drain off the water and allow to cool.
  • Remove beetroot skins by rubbing off with your thumbs.
  • Slice and serve.