Fresh bunched Beetroot with stems from Ireland!

Class I

Earthy and sweet, these deep purple roots are full of flavour and incredible nutritional benefits. They are a great source of fibre, folate, manganese, potassium, iron and vitamin C and can lower blood pressure.

Early in the season you may receive them with their leafy greens attached which can be prepared and eaten like spinach or chard. 

Recipe Ideas:

- Boil, peel and grate into brownie batter to make our beetroot chocolate brownies.

- Simmer with lentils and red wine to make a rich ragu to serve with pasta or a bourguignon to serve with potatoes and greens.

- Roast in chunks with red onion and butternut squash and serve with dressed lentils, herbs and tofeta for a vibrant winter salad.

- Roast and blend into a stunning pink soup with a tin of coconut milk and our Thai green curry paste.

- Beetroot is brilliant raw too - grate or thinly slice into a crunchy salad with a zingy vinaigrette or salsa verde or add to your juicer with apple and fresh ginger.