Although it can be prepared like any other beetroot, golden does have a sweeter flavour – less earthy and doesn’t bleed like red beetroot, the stain of which can get quite messy! Slightly softer than the red variety.
Great for juicing! Add carrots, orange, lemon, celery, ginger and a dash of cinnamon, cayenne and turmeric.
Don’t throw away the leaves or stalks, you can eat them too, the leaves have a more bitter taste and can be used in the same way as spinach.
To stop the colour fading, it is suggested to add a splash of white vinegar and lemon juice to the water when boiling.
Wash before eating.
* Like us, not all fruit or vegetables are perfectly formed. We don’t believe in discriminating against misshapen carrots or imperfect potatoes and in fact, love them for their flaws. A less than round apple is still as tasty as their perfectly formed cousins. Unless your produce is clearly defective, please accept them as Nature intended.