Beetroot Gold (500g)



$6.99


Golden Beetroot is bred for a lovely honey-gold colour, fine texture and a delicious, subtly sweet flavour. And, they don't stain like traditional red beets! They taste amazing caramelised in the oven, or you can add them to salads and soups.

Store

Store roots in the crisper of the refrigerator; it is not necessary to wrap them. Store young leaves in a paper bag in the crisper.

How to prepare

Trim root end and scrub. Leave skin intact until cooked to prevent colour loss. Peel when cooked. For salads, use raw or cooked, grated or sliced. Peel, cut to size and roast; young beetroot may not need peeling. When boiling beetroot, do not break the skin or it will bleed and lose its colour. Before microwaving, pierce the skin or the beetroot may explode. The skin is easily removed once the beetroot is cooked. Wait until cool and rub the skin off.

Ways to eat

Beetroot roots can be eaten cooked, raw or juiced. Young leaves can be eaten like spinach – boiled, steamed,, stir fried or used raw in salads.

Cooking methods

Boil, steam, roast.

Nutrition

Beetroot is a good source of vitamin B6, a source of dietary fibre, folate, niacin, thiamin and vitamin C and contains a dietary significant amount of potassium.

 

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