Beetroot

Beetroot is harvested from September until March or April. The beetroot leaves are very nutritious (a good source of vitamins A and C and iron) and can be used in salads or cooked like spinach (just remove the central stalk if it is very tough). The root can be eaten raw (grated in salads) or cooked.

One of the easiest ways to prepare beetroot is just to rinse (don't peel or cut off the roots or the stalk because the vivid red juice will leach out) then boil in plenty of water. The cooking time needed depends on the size – anything from 20–60 minutes. Once they are cooked, allow to cool a little then top, tail and peel. Alternatively, they can be covered and baked whole in the oven, although this takes longer. They can also be eaten raw, grated in salads. (Baking them whole in the oven intensifies their lovely sweet earthy flavour.)