Beetroot (per kg)
Beetroot is a native of Southern Europe and has a vibrant crimson colour which comes from pigments no other vegetable has.
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. 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.
Boil, steam, roast.
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.