Now until the end of spring is the season for beetroot. If you haven’t tried this colourful and healthy vegetable, why not give it a go while it’s at its best.
Every part of beetroot is edible, including the leaves, so there is nothing wasted. Beetroots (the tuber part) can be eaten raw, cooked or pickled; the leaves can be rinsed and added to salads. They taste like spinach and can be used in the same way. The leaves actually have more vitamins than the roots.
When choosing beetroot:
- always buy them with the leaves on. You can tell how fresh they are by the leaves—wilted leaves, old beetroot
- make sure the tubers are brilliant purple-red with smooth firm flesh—the softer and more wrinkled they are, the older the beetroot.
Beetroots have health benefits too. They are an excellent source of fibre and are full of antioxidants and nutrients, including magnesium, sodium, potassium, vitamin C, folate and betaine (important for a healthy cardiovascular system). Beetroot juice can lower blood pressure and have a positive effect on exercise performance, increasing the uptake of oxygen in the bloodstream.
I’m fond of pickled beetroot but absolutely love it roasted. It’s so simple to prepare and delicious served with roasted red meats, such as beef, lamb and venison.
To roast beetroot:
Rinse and clean or cut away any roots, leaves and stalks. Peel the skin and cut the beetroot into wedges, toss with olive oil and bake in a moderate oven (180°C) for around 1 hour, so they’re really soft and sweet.
To boil beetroot:
Rinse and clean or cut away any roots, leaves and stalks. Place unpeeled beetroots in a pot of cold water. If the beetroots are different sizes cut them into pieces that are roughly the same size. Add a splash (approximately 1 tbs) white wine vinegar (or plain white vinegar is fine too), cover and bring to the boil. Reduce the heat and simmer for around 15 to 20 minutes, until tender. Drain and set aside to cool. Peel before serving.