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Beetroot

VEG-B015

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A favourite in 1970's British salads (served 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 and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes.

Belonging to the same family as chard and spinach, both the leaves and root can be eaten – the leaves have a bitter taste whereas the round root is sweet. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.

Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium - it's also reckoned to be a good detoxifier.

Roast, chop and dress with walnut oil and chives or bake it in olive oil and cumin seeds, dot with feta and bake again. Boil the beetroots for a few minutes, drain and serve with olive oil or butter. Juice raw beetroot, and mix half and half with carrot juice for a vitamin-rich drink. 


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