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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. Tender, young beetroot leaves can be eaten raw while the larger leaves are best lightly cooked.

WATCH: Scallop tartare with bacon & beetroot

READ: Vegetarian favourites: Buckwheat, beetroot and feta salad



Beetroot is a root vegetable and is part of the goosefoot plant family. They’re related to turnips and swedes. The most famous beetroot dish is a soup from Ukraine, called borscht. 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.



Beetroot is in season from June to March, but vac-packed beetroot is available year round and great in loads of recipes, such as this beautiful beetroot & avo toast.



Beetroot should be kept in the fridge to keep it fresher for longer.

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. Three whole baby beetroots count as one of your 5-a-day.