Beetroot and vinegar

I have managed to grow some beetroot this year, not always my best crop, and last year was better. I served this with pork chops the other evening, delicious. Another Nigel Slater recipe, I am a huge fan, and you should buy all his books, the recipes are full of passion for ingredients.


  • Six small to medium beetroot, about the size of a lime, with the leaves on. 
  • A teaspoonful of balsamic vinegar (you could use any vinegar)
  • A tiny pinch of salt


  • Clean the beetroot and remove the leaves, but do not peel. 
  • Simmer in boiling water for around 20 minutes, or put into a small roasting tin in a hot oven with a little water, and cover with foil, and cook for an hour. 
  • When cooked and cool enough to handle, trim and remove the skin, which should be easy. Cut into segments, and add the vinegar and salt.
  •  Pick out the best leaves, rinse them, and roughly chop, including the stems. Treat these like chard. I cooked them in a small frying pan with butter and a little water until cooked, just a couple of minutes. 
  • Serve the beetroot on a bed of leaves. The book suggests eating with buttered bread and a hard crumbly goat’s cheese. We had them with pork chops. 

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