Beetroot

Bright pink or purple vegetable, with a sweet and earthy taste. Often pickled in vinegar. There is a golden variety, but this is less common.

Beetroot can be long and thin or small and round. They can be eaten raw and are often grated in salads. They can also be juiced and used as a natural colour. Mostly they are boiled, they can also be added to stews. A classic use is in stews, such as Bortsch, which is popular in Eastern Europe and Russia. Grated beetroot can be added to cakes and add moisture and is especially good if blended with chocolate.

Beetroot is in season in late Summer and early Autumn. To boil, twist off the stalks and leaves, but be careful not to break the skin as it will leach its flavour and colour. The skin can be peeled off when it's cooked and cooled enough to handle. Note if the leaves are good enough quality they too can be eaten in salads.

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