Beetroot Plain Recipe

Prepare and cook beets

Trim beet greens leaving about 1/2 inch of stem to prevent bleeding, then scrub beets under cold water to remove dirt. Place beets in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until a knife slides easily into the largest beet, 30–45 minutes depending on size.

Cool and peel

Drain beets and transfer to a bowl. Let cool until they are comfortable to handle, about 10–15 minutes. Using your hands or a paring knife, rub or peel the skin off — the skins should slip away easily. (Wear gloves or use paper towels if you want to avoid staining your hands.)

Slice or dice

Slice peeled beets into 1/4- to 1/2-inch rounds or dice to bite-sized pieces, depending on your preference. Place cut beets in a serving bowl.

Dress

In a small bowl whisk together the extra-virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper. Taste and adjust seasoning. Pour the dressing over the warm (or room-temperature) beets and toss gently to coat. Let sit 5–10 minutes to allow flavors to meld.

Add herbs

Stir in chopped fresh parsley if using, to add freshness and color.

If desired, sprinkle crumbled feta or goat cheese and toasted nuts over the dressed beets just before serving for contrast in texture and creaminess. Serve immediately or chill up to 24 hours; bring to room temperature before serving for best flavor.