What to do with Beetroot

Healthy, beautiful, versatile, nourishing, easy to grow in the UK, resistant to cold, very delicious! What else would we want from a veg?!

Ancient food, powerful medicine and natural colorant

Beetroot is traditionally known for its ruby colour, but depending on the level of the pigment may also be found with gold, white or pink and white stripes. In the ancient Middle East, beetroots were grown primarily for their greens, and still today beetroot tops are considered by chefs as luxurious food. By the Roman era, it is thought that they were cultivated for their roots as well.

For centuries beetroots were used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. High in iron, calcium, fibre and vitamins A and C, beetroots are still recommended as a powerful natural medicine for their high impact on cell function, reducing blood pressure, maintaining heart, immune system and skin health.

It is known that in the middle of the 19th century wine often was coloured with beetroot juice. In some traditions beetroots are used to colour eggs. If you decide to dye fabrics you can achieve gorgeous dusty pink colour.

The beetroot wall of fame

Mysteriously, beetroot is the only veg sold ready-cooked from greengrocers. It could be because of its long cooking time or staining caused to hands and chopping boards. We would recommend to get your beets raw and get cooking.

Beetroot loves

Garlic, cumin, basil, caraway, chives, cloves, coriander, dill, ginger, fennel, sage, thyme and tarragon. Cream, yogurt and goat cheese. Nuts, mustard and vinegar.