• Potatoes
• Carrots
• Parsnips
• Swede
• Beetroot
• Onions
• Leeks
• Cauliflower

A distinctive looking vegetable which is naturally high in sugar. Beetroot can be eaten raw (grated in salads) or cooked (best boiled or baked) and also it is popular pickled. Wash carefully so not to damage the skin and therefore reduce the bleeding of colour and flavour during cooking. Trim the root and trim off any tops. Remove the skin once cooked. Just three baby beetroot is equal to one of the recommended five daily servings of fruit and vegetables.

Did you know?

• Beetroot has been used as a vegetable dye since the 16th century. The Victorians used it as a hair dye
• Don't be alarmed if after eating beetroot there are pink side effects. It's just the red pigment passing through the digestive system
• The Russians enjoy an alcoholic drink made from fermented Beetroot juice. It can also be used to make a wine similar in style to port

Braised red cabbage with beetroot & apples
Honey-roast beetroot
Dazzling beetroot-cured salmon
Beets, leeks & onions