Beetroot usually deep purple roots of beetroot are eaten either boiled, roasted or raw, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish
Candy beetroot is an eye-catching garnish and is a fantastic addition to any salad. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings.
Golden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Popular in the 19th century, and is now becoming another great ingredient.