Like many modern vegetables, beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Many classic beetroot recipes are associated with central and Eastern Europe including the famous beetroot soup known as borscht. Beetroot’s earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes. It’s delicious but distinctive flavour and nutritional status have escalated it to the root you can’t beat!
Belonging to the same family as chard and spinach, both the leaves and root can be eaten – the leaves have a bitter taste whereas the round root is sweet. Typically a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
Here is a wonderful recipe to enjoy in the winter months.