What is beetroot?
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root vegetable with dark purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years – its earthy, rich, sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes.
Beetroot is a close relative of spinach and chard, and has good nutritional content – it’s also reckoned to be a good detoxifier.
[external_link_head]
Read our guide on the health benefits of beetroot.
[external_link offset=1]
How to prepare beetroot
To cook whole, wash but don’t peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot’s colour will bleed. Bake in a low oven for 2-3 hrs, either wrapped in foil or in a little water in a lidded casserole dish. Alternatively, prepare it in the same way, then simmer for around 1 hr.
You can also eat beetroot raw, peeled and grated into salads and slaws, or finely shaved as a ‘carpaccio‘. Wash and trim the leaves to use in salads and or as a garnish.
How to cook beetroot
Roast, chop and dress with walnut oil and chives. Bake in olive oil and cumin seeds, then dot with feta and bake again. Boil for a few minutes, drain and serve with olive oil or butter. Juice from raw and mix with carrot juice for a vitamin-rich drink
How to store beetroot
Fresh beetroot will keep for several weeks in a cool, dark place. You can also buy vacuumed-packed cooked beetroot, which a great for pickling and roasting or simply chopping and adding to salads – these will last for several months in the fridge.
[external_link offset=2]
Availability of beetroot
July through January, tapering off during February and March. You can try growing it in your garden or allotment, as it’s generally trouble-free. Read more about growing beetroot at Garden Action.
Choose the best beetroot
Raw beetroot should have fresh (not wilted) stalks and firm roots intact.
[external_footer]