Beetroot’s earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. Beetroot is a close relative of spinach and chard and has a good nutritional content – it’s also reckoned to be a good detoxifier.
Storage: To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate airtight bag and use within two days. The root
bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
Preparation: Beets are delicious cooked! Wash but don’t peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot’s colour will bleed. Then, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours. They are also splendid in their raw state added to salads.