Beetroots are a vegetable that is happily grown in the UK climate. It rarely has pests or diseases, and the great thing is can be stored very easily. Beetroots are grown from June until October, when the last of the crops can be stored through to April.

Beetroots Nutrition Values

How to store Beetroots

If it still has leaves on, chop them off to keep the moisture in the root. For maximum shelf life leaves them muddy and store in the fridge or somewhere cool and dark in a paper bag.

How to prepare Beetroots

Best way is to use a scrubbing sponge and scrub the beetroot to remove the dirt and then top and tail. You can peel them too, but that can be very messy! You’ll find the purple will die your hands, however for me it only lasts about 30 minutes, not all day! If you want to avoid this just wear some rubber gloves.

How to cook Beetroots


Best to be used in a salad raw. Grate the beetroot and add to any salad for ease. You can also finely dice or slice.


Scrub clean and place in a pan of boiling salted water. Cook until tender, can take from 40 minutes to 2 hours depending on size. Or cut into chunks and then boil as it won’t take as long.


Peel and chop into segments like an orange. Place in a roasting dish with oil and coat well. Cook for 45 minutes to 1.5 hours, basically cook until they are slightly golden. Season well.

Ingredients that work well with Beetroots

  • Vinegar
  • Goats cheese
  • Feta Cheese
  • Blue cheese
  • Cumin
  • Dill
  • Parsley
  • Mint
  • Horseradish
  • Walnuts
  • Apple
  • Seeds
  • Salmon
  • Yoghurt, crème fraiche
  • Smoked mackerel
  • Orange