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.