Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.
Read on to find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it.
Beetroot is one of the original ‘super foods’. Packed full of nutrients, it has long been used to treat a variety of ailments - the Ancient Romans knew a thing or two as the benefits of a beetroot-filled diet are immense!
Beetroot is a naturally environmentally-friendly crop, rarely needing treatment with pesticides. Find out more about how beetroot is grown and how it gets onto your plate.
We’ve created a collection of new and exciting beetroot recipes, and asked some self-confessed fans of cooked beetroot for their favourite recipes. You’ll find ideas from food writer and author Diana Henry, food writer and Daily Telegraph Weekend columnist Xanthe Clay and Chef and Restaurateur Mark Hix. (Photograph by Jason Lowe)
Beetroot has one of the highest sugar contents of any vegetable. Up to 10 per cent of beetroot is sugar, but it is released slowly into the body rather than the sudden rush that results from eating chocolate.