Wash gently and boil without trimming root - leave an inch or so of leaf stalk. Slip out of skins after boiling. then serve hot or allow to cool and add to a salad. Or roast in 5mm water, covered with foil, for 45 mins (depending on size). To cook the leaves and stalks, chop them into small pieces and put them in a heavy based frying pan with a little olive oil and chopped or sliced garlic. Cook and stir for around 5 minutes before adding lemon juice. You can boil or roast your beetroot. To roast, put it in a roasting dish, put a little bit (5cm) of water in, cover it with foil and put in the oven for around 45-60 mins, until tender. Then peel and use in salads.
Lasts all winter under straw. Keep on a cool veg rack unwashed. As soon as you get it, chop the stalks and leaves off (before putting it in the fridge or storage. ) If you are going to use the leaves, keep them in the fridge, but the root can be stored in a cool, dark place.
Country of origin
Grown in the United Kingdom.