1. Artichoke
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  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
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  10. Butternut squash
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  27. Kale
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  29. Lettuce
  30. Mushrooms
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  33. Pak Choi
  34. Parsnips
  35. Peas
  36. Peppers
  37. Plantain
  38. Potatoes
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  40. Radishes
  41. Rhubarb
  42. Rocket
  43. Spinach
  44. Sugar Snap Peas
  45. Swede
  46. Sweet potatoes
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  48. Tomatoes
  49. Turnips
  50. Wasabi
  51. Watercress
  52. Yam
  1. A
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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. 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.

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.

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.