Look for smooth-skinned beetroot, with no splits or blemishes. Leaves and stems should be intact.
Beetroot can be stored in the fridge in a plastic bag for up to two weeks and the leaves for 2–3 days.
Beetroot can be eaten raw or cooked. To cook, trim stems to about 3cm-long but don’t completely trim or peel otherwise the colour will bleed. Wash then boil, steam or bake until tender (45–90 minutes depending on size). Rub skins off under running water (wear disposable gloves to prevent staining). Cook leaves like spinach.
5 quick ways with beetroot
Tor a quick salad, boil beetroot until tender. Remove skins and cut into wedges. Drizzle with a dressing of seeded mustard, garlic, olive oil and lemon juice and toss with baby spinach and cubes of feta or goat’s cheese.
Make a fresh dip by boiling beetroot until tender then remove skins. Roughly chop then blend with crushed garlic, natural yoghurt and a little olive oil until smooth.
Grate beetroot and carrot and add to a sandwich for great colour and delicious flavour.
Easy roast: Trim the stems and wash and dry beetroot. Spray with olive oil and roast on low for about 1–1 1/2 hours. Cool slightly and slip off the skins.
Frittata with a twist: Melt butter in a shallow, non-stick pan about 28cm in diameter. Add peeled, grated beetroot, four chopped spring onions, a handful of parsley, a small bunch of dill and cook for 2–3 minutes. Beat three eggs lightly, season, add grated parmesan and then pour over the beetroot. Cook on low heat for 7–8 minutes or until eggs start to set. Sprinkle extra grated parmesan over the top and finish under a hot grill until golden.