Baby beetroot is around the size of a golf-ball and is slightly sweeter than mature specimens. Beetroot leaves look a lot like baby spinach, with red stems and veins showing through the dark leaves. Often used in mixed salads, they have a peppery taste and a crunchy texture. Use as you would baby spinach leaves.
Choose beetroot that is firm to the touch and look carefully to make sure it is free of mold. Buy beetroot that has the stem and leaves remaining, preferably from an organic market.
Beetroot Health Benefits
Studies undertaken by the
In addition, beetroot helps liver, kidney and bladder function and helps to improve circulation.
Beet greens are a good source of calcium, iron and Vitamins A and C. Beetroot is an excellent source of folic acid, fiber, manganese and potassium.
Sweet and Sour Beetroot Soup (serves 6)
A variation on traditional Russian beetroot soup. (Borscht)
1 small red cabbage, finely grated
Boil the cabbage, beetroot and lemon juice, add the raisins and simmer until the ingredients are soft. Thicken by adding a little cold water to the flour and stirring into the soup. Stir until soup thickens; add salt to taste.
Spicy Turkish beetroot dip
3 medium beetroot, trimmed
Boil beetroot until tender, then drain. When cool, peel the beetroot and chop into pieces. Blend the spices and remaining ingredients until smooth.
Beetroot is also delicious roasted. Try chopping beetroot into large pieces, toss in olive oil and fresh thyme leaves and roast in a moderate oven for about 30 minutes or until tender.
The Australian Women's Weekly, Vegie Star Mag, pages 22 & 23