Raw beetroot can be grated into a sald or add to a soup, but you will miss out on the soft, voluptuous sweetness that is a main feature of this tasty vegetable when it is freshly cooked. While the cooking process is very simple, it can be quite lengthy and must be done while the beetroot is unpeeled. Any break in the skin will allow the color to run, leaving a vegetable that is pale and less flavorsome. Cooked and peeled beetroot can be pickled, reheated in a sauce, or dressed cold as a salad. Freshly cooked beetroot also makes a wonderful puree, blended with cream.

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