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Beetroot is a versatile and delicious vegetable that really doesn’t deserve to be drowned in vinegar … not all of the time! Its sweet earthy flavour is particularly delicious when baked in the oven, whole in their skins. Roasted with other root vegetables or shredded raw in salads are just a few other tasty alternative ways to eat this versatile vegetable. If eaten young the leaves can also be enjoyed in salads.
Home grown beetroot can be available all the year round. From June to late autumn they can be pulled fresh from the ground and from early winter up until March they can be easily stored for winter use. When stored beetroot run out in March pickled beetroot can be available until the new season beetroot are ready to be pulled fresh once again from the ground in June.
Although beetroot is native to Southern Europe it grows very well in our colder climate.
The roots came in a variety of shapes and colours, red, yellow, white, red with white rings, round, cylindrical and long varieties are also available.
Beetroot is an easy vegetable to grow and is ideal for beginners and children. It grows well in containers and suffers very little problems from pests and diseases.