Beetroot

Most of us have been introduced to beetroot via a can! As far as we're concerned, fresh is definitely the best! This crimson delight adds unique flavour and colour to any dish.

How to buy

Beetroot is a root vegetable with dark purple skin and firm flesh. In general, choose beetroot without splits, and with leaves and stems intact. Smaller vegetable pieces are called "baby beetroot" is smaller and sweeter than the regular variety, and is ideal for salads.

How to store

Store beetroot in a cool, dark place for up to three days, or in the crisper section of the refrigerator for up to 10 days.

How to cook

When cutting beetroot stems, leave about 3cm of stem attached, or the colour will bleed. We recommend you wear disposable gloves when preparing beetroot to avoid staining your hands.
Roast beetroot whole or quartered in oven - wash and bake until tender (45-90 minutes, depending on size) and serve with roast lamb or beef or with other roasted root vegetables such as carrot and parsnip.
Roasted, steamed or boiled beetroot wedges are also delicious in salads.
You don't have to throw out beetroot leaves - they can be used like spinach, cooked on their own as a side dish, or in soups, salads and sauces!

Goes well with

Lamb, beef, spinach, feta, pine nuts.