Cooking

Roasting beetroot – on its own or with a medley of other root veg – is easy, adaptable and plays well to beetroot’s character. Boiling works very well too. Cooking time varies hugely, depending on size, season and age, but is often much longer than you might expect because of the density of the flesh. Cooked beetroot is good in salads. If you have lots in your kitchen, it’s economical to roast or boil your beets en masse while they’re fresh. They’ll then last very well in the fridge for a few days.