Beetroot is one of the season's healthiest vegetables. A fantastic source of fibre, and rich in vitamins A, B6 and C, beetroot can help to reduce high blood pressure and lower cholesterol levels. It's also packed with antioxidants.
Forget those jars of vinegary, pickled beetroot and opt instead for large, fresh roots. Beetroot can be eaten raw if grated – combine with grated carrot, sliced oranges or feta cheese for a super salad.
Cooked beetroot can be added to all kinds of dishes. Wrap washed, whole roots in foil and bake in the oven for a couple of hours, then allow to cool before peeling. Or boil whole roots for around an hour, until tender.
Beetroot is the main ingredient for the well-known Eastern European soup, borscht, which can be served hot or cold and is usually topped with a dollop of soured cream. This versatile vegetable also makes a marvelous risotto, along with onions, garlic and white wine. For a speedy supper combine diced, cooked beetroot with sliced and roasted onions, pile onto a ready-rolled puff pastry sheet, sprinkle with crumbled feta and bake for 20 minutes at 180
Surprisingly, beetroot – like carrot – is great baked into cakes. Combining it with chocolate is a winning combination – try adding around 250g beetroot, cooked and puréed, to any chocolate brownie recipe.