If you’ve only ever eaten canned beetroot, Rosemary Stanton recommends that you try it fresh. Beetroot (Beta vulgaris) tastes good and it is really good for your health. It contains valuable antioxidants and is a rich source of the B group vitamin folate. Folate is very important in the early weeks of pregnancy, and it may also help reduce the risk of heart disease. Contrary to popular opinion though, beetroot is not high in iron.
Using beetroot
Prepare beetroot by cutting off the tops and then peeling with a potato peeler.
(Tip: beetroot bleeds and will stain your hands. Remove the stains with lemon, or wear gloves.) After peeling, beetroot can simply be grated, tossed with a little orange juice and eaten raw. Small, young beetroot leaves can be used in salads. Older leaves are slightly bitter, but they can be shredded and cooked like spinach. Baby beetroot is delicious served whole as a hot vegetable. Beetroot can be boiled or steamed for 20-60 minutes depending on its size. It is cooked when you can pierce it easily with a skewer. Allow to cool and then the skins will just slip off. Beetroot can also be baked. Wash, trim the stalks and wrap each beetroot separately in foil. Place in a moderate oven for about 40 minutes, then serve. Either eat the skins or take them off. Baked beetroot has a rich earthy flavour, although it is a little drier than steamed beetroot. Beetroot is also delicious made into a relish to serve with lamb.
Beetroot relish
- 1 tablespoon sesame seeds
- 1 teaspoon ground cumin
- 2 teaspoons olive oil
- 2 medium beetroot, peeled & grated
- 1 teaspoon brown sugar
- 1/2 cup red wine
Heat a frying pan and toast cumin and sesame until seeds brown slightly. Add oil, beetroot and sugar and stir to combine. Add wine and simmer for 2-3 minutes.
Serves 4-6.
Growing beetroot
Beetroot is very easy to grow and seeds or seedlings can be planted all year round. They like a sunny position and a fertile, free draining soil. Plant 150mm (6″) apart, and protect from frost and birds.