Roasted or boiled, beetroot are a colourful and tasty addition to your plate and being high in natural sugars, are also delicious eaten raw. Many classic beetroot dishes are associated with Eastern Europe like the Polish soup known as borscht. Wash and boil whole, peel the skin and serve hot or cold. Sliced or grated in a salad – season and add lemon juice. Roast in an oven dish with a small amount of water, cover with foil and roast until tender. Also very popular for juicing and as a dye.
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.
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.