These beautiful roots are spectacular raw, grated in salads. Or showcase their colour by slicing them thin and dressing in lemon juice and olive oil (think raw beetroot carpaccio). For an even milder taste, you can also boil or roast them in the usual way. And don’t keep all your beets for the main course – their earthy sweetness is a fine addition to brownies and cakes.
To keep beetroot at its best, chop the stalks and leaves off as soon as you can – otherwise they’ll draw moisture away from the beetroot itself. Store unwashed in the fridge or in a cool veg rack. Fresh from our farm, so give them a wash before using.
Country of origin
Grown in the United Kingdom.