Beetroot - bunch

Beetroot is in season from May to October in the UK. Beetroot evolved from wild seabeet which is a native of coastlines from India to Britain. The familiar rounded root variety was developed around the sixteenth century and gained widespread popularity in Europe a couple of hundred years later.Fresh beetroot has much to commend it in terms of flavour (sweet, slightly earthy), texture (smooth and velvety) and colour (dark red/purple, or an appealingly lurid pink when combined with cream or yoghurt).

Nutrition:

Beetroot has higher sugar content than most vegetables. It is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid. The leafy tops are an excellent source of beta-carotene, iron and calcium.

Storage:

Cut off the leaves and store in an unsealed plastic bag in the fridge. The leaves should be used within a day or two but the root will keep for a couple of weeks.

Source:

Market