Tender summer beets are best boiled or roasted and eaten straight up, or grated raw into salads. As the winter progresses, the roots lose some of their freshness and become softer. This is the time for a hearty soup, laced with ginger and orange zest. And don’t keep it all your beets for the main course – their earthy sweetness is a fine addition to brownies and cakes.
Keep unwashed in the fridge or on a cool veg rack.
Country of origin
Grown in the United Kingdom.
Bury your beets in the glowing embers for a slow, smoky bake. Best done with our bunched summer beets; they are smaller, sweeter and will take less time to cook. You can use the leafy tops, too. For a 500g bunch, separate the leaves and the beets. Give the beets a scrub. While still wet, rub them generously with salt. Lay out a large, double-layered square of foil and place half the leafy tops in the middle. Sit the beets on top and drizzle with a little olive oil. Cover with the rest of the leaves. Fold the foil over and crimp into a tight parcel. Stab the parcels 3-4 times, to allow some smoke in. Bury the parcel in the glowing embers and cook for about 40 mins or until tender (depending on their size). When they are cool enough to handle, slip away and discard the skins. Slice or dice and dress the beets to your liking.