Beetroot is a rounded root vegetable with red-purple flesh which is actually the taproot portion of the beet plant. The whole plant is edible, thought the leaves and stems are best eaten when the Beetroot is young.
Growing and harvesting
Beetroot don’t really grow well in extreme temperatures, so the cool climate of Tasmania means that we can grow them most of the year. Beetroot is hand harvested in the field and transported in bins to the packhouse.
Choose Beetroot that are firm, with deep maroon colouring, free from splits.
Beetroot keep for longer periods if they are kept in the refrigerator. They can be stored in a cool, dark place, but will go soft much quicker than if they are kept in the fridge.
Beetroot can be boiled, roasted, or even microwaved after scrubbing (not peeling) the outside. Beetroot can be used in salads, borscht, and risotto, and makes a great dip! Beetroot can be added to juice for an earthy sweetness and can even be added to cakes to enrich their flavour!
The colour of Beetroot is due to phytonutrients called betalains which have been shown to provide antioxidant, anti-inflammatory and detoxification support. Beetroot is a good source of folate (a water-soluble B vitamin).
Try it now
Try making Roast Beetroot Gnocchi in this recipe from Kane Pollard in delicious.magazine.