We've all seen it pickled in a jar in the supermarket but fresh beetroot is making a comeback and it's about time too! Our beetroot is uncooked and needs to be prepared but it really is worth the effort as its taste is unrivalled. Just add it to a stew, curry, or risotto (or have raw in a salad) and you'll see just what we mean.
Country of Origin - UK/Holland/France
Class - Minimum Class 2
John and George Danby run Brickyard Farm in Wrangle, near Boston, Lincolnshire. It's a family affair with George's wife Pearl and John’s wife Christine lending a hand when it gets busy. John is our main contact and George tends to do more of the paperwork side of things. They grow a lot of our brassicas - white and red cabbages, green cabbages, broccoli, Brussels sprouts and also potatoes, chard, bunched beetroot. When the UK crops are finished we turn to growers in Holland for our earthy roots
There is no need to peel or cut our raw beetroot as it will retain its colour and nutrients through cooking if left unspoiled. Gently scrub the beets to clean thoroughly, and twist off any green tops. To boil, put the beetroot in a pan of water, bring to the boil and heat for 40 - 45 minutes. It also works wonderfully when baked or roasted. Beetroot is naturally quite high in sodium so you don’t need to add salt.This vegetable will keep for a fairly long time. To keep at its best, store in a cool area until you are ready to use it.
Stuck for ideas? Click here for Beetroot recipes