Fresh beetroot are very versatile in cooking – they can be grated fresh, baked, boiled, pureed or used to make soup. They have a juicy and slightly sweet flavour that complements many savoury dishes. Their leaves can be blanched then used in soups, stuffings, salads or pasta sauces. Beetroot are available all year round.

To Buy

Look for smooth-skinned beetroot, with no splits or blemishes. Their leaves and stems should be intact

To Store

Store beetroot in a plastic bag in the fridge for up to 2 weeks. Their leaves should be stored in the fridge for 2 to 3 days.

To Prepare

Trim stems to about 3cm-long before cooking. Don’t completely trim stems or peel beetroot before cooking as this will cause their colour to bleed. Wash beetroot then boil, steam or bake until tender. Wear disposable gloves to prevent your hands from staining, then rub skins off while holding beetroot under running water.
Quick ideas with BEETROOT

1. Make a fresh and colourful salad by boiling beetroot until tender. Remove skins then cut beetroot into wedges. Cool slightly then toss together with blanched snow peas.
2. Make a fresh dip by boiling beetroot until tender then removing skins. Roughly chop then blend together with crushed garlic, natural yoghurt and a little olive oil until smooth. Serve with crackers or vegetable sticks.
3. For a fresh sandwich, grate beetroot and carrot then serve on wholegrain bread with baby spinach leaves, sliced shallots, shredded chicken and a little mayonnaise.

Nutritional Information:

Beetroot is a source of folate – one of the B vitamins. Our bodies need folate to help with the normal growth of cells. Beetroot are also a source of iron. Iron helps to carry oxygen around the blood, giving you energy

QUANTITIES STATED ABOVE ARE AVERAGES ONLY

PLEASE NOTE
This information may vary due to seasonal influences and varietal differences. This fact sheet is not a substitute for specific dietary advice.