Field to Plate

Beetroot { Beta vulgaris }

Beetroot probably originated in West Asia and the Mediterraneanand has been used as a vegetable since early Classical times. Originally beetroot appears to have been prized for its leaves, the roots being 'discovered' much later towards the end of the Middle Ages. As with many vegetables, in early times beetroot's ‘medicinal’ properties were more important than its eating qualities.

Organics

All Shropshire’s organic beetroot is grown to Soil Association standards, Organic certification UK5. Beetroot is in any case a naturally environmentally-friendly crop, rarely needing treatment with pesticides.

The Fens 'beet' climate

Shropshire’s British beetroot is grown in the Fens near Ely, where there is the right combination of soil, sun and water to produce a sweet, full flavoured root. The crops are grown from seed which is sown in May, and the beetroot is ready to harvest from early July onwards. The beetroot is packed straight from the field throughout the growing season which finishes in October.

We grow a number of different beetroot varieties, including Pablo, Cheltenham and our Heritage Golden Beetroot. Our growers aim to maintain a reasonable sugar content, to impart the sweet taste we associate with beetroot and the sweetness is dependent on variety and the weather – lots of sunshine is what we need!

 

Cooking and eating

Raw beetroot can be peeled and grated into salads to add a sweet flavour and great colour. You can also juice it with other vegetables such as carrots and celery.

To cook beetroot from raw: Don't peel or cut it, or the colour (and nutrients) will leach out. Gently scrub the beets to clean thoroughly, and twist off the green tops.

To boil: put beetroot in a pan of water, bring to the boil and heat for 40 - 45 minutes. Beetroot is naturally quite high in sodium so you don?t need to add salt.

To bake: preheat oven to 170C/325F/Gas 3. Put the whole beets into a baking dish, cover with foil and cook for 1-2 hours (depending on the size of the beets). Leave till cool enough to handle, and remove the skins - they should slip off easily.