How to cook Beetroot
Beetroot can be finely sliced or grated and eaten raw. It can also be steamed, stir-fried, sautéed or roasted. When boiling beetroot, make sure you leave the skin on so that their colour doesn’t seep out into the water. The most famous beetroot dish is a soup from Ukraine, called “borscht”. Tender, young beetroot leaves can be eaten raw while the larger leaves are best lightly cooked.
DID YOU KNOW?
Beetroot is a root vegetable and is part of the Goosefoot plant family. They’re related to turnips and swedes.
Beetroot leaves are edible – and are delicious when cooked like spinach, or picked into a green salad.
Beetroot comes in a dazzling array of colours and shapes. Colours range from red to purple, golden to white; plus there’s a vivid candy-striped variety, called Chioggia. While usually spherical in shape, some beets can look more like a chunky carrot, such as the Cheltenham Green Top.
Beetroot’s amazing colour means it can be used as a natural food dye. Use it to make purple pasta or to colour icing, for example.
What are the health benefits?
Beetroot is a great source of a vitamin called folate. Folate helps to reduce tiredness so we feel awake and alert.