Selection and storage
The most common type of beetroot in Australia are a deep purple colour, but there are also orange, yellow and white varieties. Beetroots can be used when mature or when picked young. The whole of the beetroot plant is edible. Choose beetroot roots that are smooth and round. If purchased with the leaves intact, cut the leaves off about an inch above the beet, then refrigerate the beets and greens separately in plastic bags.
Beetroots are available all year, peak season is June- November.
The leaves and stalks, also known as chard, can be eaten raw in a salad or cooked. The root of the beetroot can be steamed, boiled, baked or grated and eaten hot, cold or raw. Beetroot is good with cheese and cream, duck, vinegar, citrus, chives, carrots and honey.
Beetroot is a source of fibre, folate, potassium, iron, magnesium, manganese and vitamin C. Beet greens are a source of protein, folate, fibre, vitamins A, C, E and K, thiamin, riboflavin, vitamin B6, potassium and manganese.