Riverford Wicked Leeks

Bunched beetroot

Bunched beetroot


Availability: In stock

A bright purple root that adds a great splash of colour to roasted root veg. Freshly picked and cooked beetroot is a world away from the vinegary pickled beetroots found in jars - even if you think you don't like it give it a try, you may be surprised!


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.


Many varieties - some round and some more carrot shaped. Harvested from early July to November. The summer beetroot is smaller, sweeter and comes in bunches.

More info

Use the water from boiling as a pink dye for anything from icing to white t-shirts. You can even use beetroot in chocolate brownies. and.... beetroot can turn your pee purple!

Country of Origin

Grown in the United Kingdom.