You can boil or roast your beetroot. To roast, put it unpeeled in a roasting dish, put a little bit (5mm) 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. Or make soup – cook down with onions, garlic, celery, and good stock. Add a little cumin and caraway to spice, and a crumble of feta to finish. 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 garlic. Cook and stir for around 5 minutes before adding a squeeze of lemon and seasoning, both to taste.
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.
Organic beetroot farmer
Alison and Ian Samuel farm around 100 acres of rolling countryside, just up the road from us in south Devon. We’ve known them for years – they were founder members of our co-op, the South Devon Organic Producers. Their farm, Yelland Cross, is traditionally mixed, with both livestock and veg. This minimises outside inputs because the muck from the cows can be used to fertilise the crops, and the crops feed the animals. Alison and Ian have always looked after the environmental side of thing, farming organically since 1997, joining the Countryside Stewardship scheme, and generating their own electricity from a windmill.
Country of origin
Grown in the United Kingdom.