Did you know beetroot is one of the most environmentally friendly crops, rarely needing treatment with pesticides. Nutritionally, just as the Kales and Broccoli’s are top of the league for all the leafy veg, Beetroot is number 1 among the root veggies.
Our young tender beets only need boiled 20 mins. To prepare cut off the stalks leaving ½ inch still attached to the beet. This is to stop the red juices dissolving into the water when it is being boiled. Or you could try roasting which is super easy.
With its beautifully vivid dark reddish-purple colour, it is naturally high in sugar and has an earthy, sweet flavour with a hint of smokiness and a velvety smooth texture when cooked. Beetroot tops can also be eaten the crinkly green leaves have an attractive red stalk. Can be enjoyed raw or cooked. To prepare wash thoroughly; taking care not to damage the skin or the colour and flavour will bleed out during cooking. Trim the root to about 2.5 cm from the end and trim off any tops. If serving raw beetroot, trim the roots and top off and peel. A typical 100g portion of beetroot provides 42 calories, 7.6g carbohydrate, 0.1g fat, 1.9g fibre and 1.7g protein.