Cooking with beetroot

Beetroots belong to the same family as chard and spinach, both the leaves and root can be eaten- the leaves have a bitter taste whereas the round root is sweet. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.

Beetroot is the ultimate winter go-too in the kitchen. Roasted with garlic or grated into a salad with green beans or pickled, they’re an extremely versatile vegetable.

Pickled beetroots are simply done, bring them to the boil in cold water, drain and rub the skin off, then pour over a hot mix of equal quantities red wine vinegar and sugar with a sprig of thyme and some bay leaves. These ruby pickled gems pair wonderfully with feta and crusty bread.

Beetroot is of exceptional nutritional value, rich in calcium, iron and vitamins A and C. They are an excellent source of folic acid, fibre, manganese, and potassium and have long been used for medicinal purposes. The most common ways to cook fresh beetroot are to roast or boil it whole.

Raw beets can also be peeled and grated into salads or juiced with other vegetables for a highly nutritious drink. It can be used in soups or as a stunning side dish. Due to its natural affinity with vinegar, beetroot chutney as a sharp but sweet accompaniment to cheese. And for a pudding, combine it with chocolate in rich cakes or with lemon in sorbets.