Beet the system

Feeling beet-iful today! Photo: Emma Jane Hobden on Unsplash

Beetroot Q&A

How do I cook beetroot?

• You can have them raw, thinly sliced into a carpaccio with a drizzle of olive oil, and a pinch of smoked paprika, salt and pepper. Or you can chop them roughly and dip them in humous - their earthy taste will shine through.

  
  

• You can also roast or steam with olive oil, spices and other vegetables if you like. Beetroot makes a delicious side dish or a great addition to salads with leafy greens, lentils, sharp flavours like smoked fish or goat’s cheese and a tangy balsamic dressing.

  
  

• Please do not boil as boiling can reduce the betalain content (the anti-inflammatories and antioxidants that support heart health) by up to 50%. (PMID: 29680057)

What do I do with the leaves?

Do not throw them away!  They’re edible and can be cooked like spinach.

Are vacuum-packed beetroots ok?

Try fresh over vacuum-packed, especially from late spring to autumn, when they’re sweetest and most tender. Frozen ones are good too. Avoid the ones in the jar, if there's other ingredients apart from brine or vinegar.

Here's a lovely beetroot, lentil and feta salad recipe from the glorious Riverford: