You just grate it directly into the saucepan and heat it gently with a little lemon juice (I have a tendency to add too much because I'm afraid of the mixture sticking) and some butter, and when it is cooked you add plenty of pepper and eat it as a vegetable. Good with pork or sausages.
It's the quickest way to cook beetroot, which take absolutely ages to boil whole, and bleed out all their colour if chopped up. (My borshch generally contains pale brownish lumps in a red soup...)
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You just grate it directly into the saucepan and heat it gently with a little lemon juice (I have a tendency to add too much because I'm afraid of the mixture sticking) and some butter, and when it is cooked you add plenty of pepper and eat it as a vegetable. Good with pork or sausages.
It's the quickest way to cook beetroot, which take absolutely ages to boil whole, and bleed out all their colour if chopped up. (My borshch generally contains pale brownish lumps in a red soup...)