When you think of Autumn, beetroots bold, earthy flavour and unmistakable magenta hue is sure to come to mind. Raw, steamed, boiled or roasted, beetroot enhances any dish you add it to in both flavour and colour.
Packed full of nutrients, beetroot is a good source of vitamin B6, vitamin C, fibre and potassium, with both beetroot roots and leaves able to be eaten. Blanch and blitz beetroot leaves into dips or sauté as you would spinach, saving the baby leaves for your salads.
Store roots in the crisper of the refrigerator; it is not necessary to wrap them. Store young leaves in a plastic bag in the crisper.
Boil, steam, microwave or roast. Tip – don’t peel beetroot before cooking as it will lose its colour.
The entire beetroot can be eaten from root to leaves. Beetroot can be eaten raw, juiced or cooked.