An under-used wonder vegetable! Not only is beetroot versatile, super good for you and easy to cook, it also looks and tastes incredible...
Grate raw into salads for added crunch and vibrant colour OR chop into small chunks boil until soft (12mins) and add to a warm salad, we like to also add peas/beans and goats cheese!
Alternatively add to homemade coleslaw, chop into chunks 3-4cm and boil for 12mins or until soft drain and dress with olive oil/season serve alongside your evening meal.
Try chopping into chunks or wedges drizzle with olive oil and salt flakes and roast in the oven for 35mins 180degrees turning half way through for a healthy alternative to a potato!
You can even cook the leaves, the same as Rainbow chard. If you have any beet left you can always pickle them!