Heirloom beetroot add to the visual dimension on a plate with the colour variations, and often have stronger flavour than a conventional beetroot.
Beetroot is the taproot of the plant that is normally eaten. The leaf is also eaten and used in salads for it’s nutritional value and colour, or cooked and used in the same manner as spinach.
Beetroot can be eaten raw on it’s own, in salads, pickled, steamed or roasted. Juiced beetroot makes a refreshing drink with many health benefits as a result of the high mineral content.
Baby/Midi beets are harvested whilst still young. It is often found that these vegetables have a higher nutritional value than their adult counterparts.
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