Beetroots

Also called beet, the beetroot is a firm, clean globe shaped vegetable with no soft wet areas. If still attached, it should have fresh, clean young leaves. The beetroot is characterised by dark purple skin and a distinctive purple flesh.

HISTORY
In pre-Christian times, the leaves of the beetroot were only eaten. Today, the root is used more often than the leaves since it stays fresher longer. Some beetroots are cultivated for distilling and the sugar industry. They are used as a vegetable and as food colouring.

SEASON
From January To December

BEST VALUE
From June To November

UNAVAILABLE
Generally available

PREPARATION TIPS AND USAGE
The leaves of the beetroot should be removed and the beetroot should be washed in cold water using a soft vegetable brush. They can be grated and eaten raw, boiled or baked. Raw beetroot may be peeled, diced and sauteed in butter. They can also be added to salads. Beetroots take at least 2 hours to be baked in the oven or boiled in salt water. Very small beetroots are preserved in vinegar and used in making pickles.