Beetroot is a versatile root vegetable that you can use raw or cooked, in both savoury and sweet dishes. Unlike some other root vegetables (such as potato), you can eat beetroot raw, including the leaves.
In fact, beetroots were first grown for their leaves in ancient Greece, Rome and other parts of the Mediterranean and Middle East where the root originates from. While beetroot is typically in season from spring to autumn around the world, in Australia it’s grown year-round. It’s also packed with nutrients and antioxidants, and is often considered a superfood. So, let’s take a closer look at this versatile vegetable, including some of the most delicious ways to use it.
Varieties
When you’re buying it to eat, you won’t typically find any varieties beyond what’s considered common beetroom (typically Beta vulgaris subsp. vulgaris). Instead, the variation comes from how it’s prepared: tinned, peeled and pre-cooked or raw are the most common options at the supermarket.
Most Australian beetroot ends up tinned but around 26% of households also buy it fresh each year, according to data from industry body HortInnovation. But if you’re growing it, or shopping at a farmer’s market, here are some of the different varieties you’ll find.
Chioggia
Also known as “Candy Stripe”, this heirloom variety has stripes of white and pink when it’s cut open. It has a more mild, sweet flavour than the common variety.
Bull’s blood
Striking dark red leaves and a deep red to purple root, this variety is great for roasting.
Burpees golden
With orange skin and a yellow centre, this variety is popular with chefs for both its colour and sweetness.
Cylindra
A longer root shape makes this variety ideal for small garden spaces and pickling or preserves.
How to choose, store and prepare beetroot
Choose
If you’re buying fresh beetroot, consider a farmer’s market or green grocer to buy both the root and leaves for added value. Otherwise, look for roots that are free from blemishes. You can also buy baby beets, which may already be pre-boiled, along with tinned varieties you can just add to a savoury meal.
Store
Store fresh beetroot in the fridge, ideally in the crisper, with the roots separated from the leaves. Unopened tins can be stored in the pantry.
Prepare
Prepare fresh beetroot by scrubbing the outside (rather than peeling it). Trim any foliage, but do not cut into the beet itself as this will cause bleeding when it cooks. Don’t trim the beard at the base of the plant, and leave at least 2cm length of stem on the vegetable to stop it from bleeding. You can prepare it in a few ways, including:
- Grate: Peel the outer layer, then use a box grater to grate the required amount of beetroot for your recipe.
- Boil: Add whole beets to boiling water and cook for about 45 minutes, depending on their size. A skewer should slide through the thickest part easily to indicate it is cooked. Cool for 10 minutes, then peel with a vegetable peeler or, simply split and squeeze the skin with gloved hands, the skin should slip off easily.
- Roast: To roast whole beetroot, wrap in foil and roast at 180°C (160°C fan-forced) for about 45 minutes, depending on how large they are. Or chop coarsely, toss in olive oil and fresh thyme leaves and roast at 200°C (180°C fan-forced) for about 30 minutes or until tender.
- Microwave: Peel and chop beetroot and microwave for about 20-30 minutes, according to your microwave manufacturer’s instructions.
Using beetroot leaves
Many chefs include beetroot leaf recipes in their cookbooks and most recommend eating the more tender young leaves, as the older leaves taste bitter. They can be served raw in salads dressed with balsamic vinegar; partially cooked by being tossed with just-drained hot pasta; or braised with butter or olive oil in a covered frying pan.
Beetroot recipes to try
Roast vegetable salad with garlic mustard dressing
Kimchi 2 ways
Beetroot, asparagus and fetta salad
Dukkah lamb cutlets with smashed beetroot
Classic beef burger
Choc-beetroot hazelnut loaves with ruby frosting
Slow-cooker borscht
Minted lamb cutlets with beetroot salad
Spiced lentils and beetroot with dill yoghurt
Vegie gardener’s pie
Beet and black bean burger
‘shroom burger with onion rings
Pickled baby beetroot
Beetroot, blackberry yoghurt popsicles
Salad of roasted beetroot with goat’s cheese and walnuts
Choc-beetroot red devil sheet cake
Beetroot relish and yoghurt lamb burgers
Freekeh tabbouleh beetroot
Lamb kofta with white beans
Cavolo nero fritters with pickled beetroot
Caramelised onion and beetroot relish
Beetroot and cherry cake with pink meringue buttercream
Chocolate and beetroot mud cake with caramelised baby beets
Julie Goodwin’s roast beetroot and goat’s cheese terrine
Beetroot, ricotta, & hazelnut tart with sweet potato pastry
Baked beetroot salad with cannellini beans, feta and mint
Roasted beetroot and millet salad
Root vegie crisps with citrus and rosemary salt
The ultimate hangover tonic juice
Caramelised onion and beetroot jam
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