This week we are really excited to see bunched beetroot back on the shelves courtesy of Pam and the team at Strawberry Fields. Fresh, new season summer beetroots are young, tender, thinner-skinned and particularly sweet, making them especially delicious raw in salads, colourful slaws or quick pickles.
Unlike the loose beetroot we enjoy throughout winter, these first bunches are harvested young and sold fresh rather than grown on for storage. That means a more delicate texture and flavour that really shines in simple dishes, where they don’t need much more than a drizzle of olive oil or a splash of vinegar. They also pair beautifully with fresh herbs such as dill or mint.
Look out for vibrant pink chioggia bunches this weekend! Also known as candy-stripe or bull’s-eye beetroot due to its striking interior rings of pink and white. This Italian heirloom variety is particularly lovely sliced very thinly and served raw, where its beautiful pattern and colours can really shine. It has a sweeter and milder flavour than the traditional, deeper-red roots.
Top tip is to separate the tops from the roots when you get home rather than leaving them attached. The leaves draw moisture from the beetroot roots themselves, so removing them will help the roots stay fresher in the fridge for longer. The tops needn’t go to waste either and can be wilted with garlic and lemon much like chard or spinach.
Fun fact is that beetroot was originally grown for its leafy tops rather than its roots. The sweet, earthy roots we enjoy today only became popular much later, though the leaves are still well worth eating!
