Beetroot

Beetroot, as the name suggests, is a round root vegetable, that is related to chard and spinach. Like those vegetables it was originally grown for its green leaves and red stems, and the insignificant root was discarded. The leafy tops can still be used for eating, known as beet greens. In Europe it was nurtured to produced a larger root, along with other beets such as sugar beet. The smaller the root you buy the sweeter it will be. Baby beets are the smallest and sweetest, although are rivalled by the rare golden yellow beetroot. There is another beetroot called the Cheltenham beetroot which is not round like the others but is shaped more like a carrot. It has very soft, tender flesh.

When storing beetroot, leave 5cm of stalk on and keep in the fridge, or if there is no stalk attached, in a cool dark place. When handling and cooking leave the skin on as red beetroot contains a dye called betaine which will colour skin, and also temporarily, your urine, once eaten. Leaving the skin on also helps retain nutrients such as vitamin C, folate, potassium and manganese which it contains as well as fibre. The skin can be peeled off easily after cooking.