Beetroot can be eaten raw or cooked. If eaten raw it is normally grated first into salads or on top of burgers.

The science bit!

Beetroot has for many years been used as a treatment for cancer. Specific anti-carcinogens are bound to the red colouring matter. Beetroot also increases the uptake of oxygen by as much as 400 %. The leaves of the beet also contains lots of folate, iron, potassium and some vitamin C. The roots and greens therefore are great for women in general and for those planning pregnancy.

What do I do with it?

Cut the leaves off about 5cm/2in from the beetroot. Try eating the leaves and stalk, boiled or steamed and accompany with other more flavoursome veggies like onions and garlic. Or chop finely and add to quiches or stir-fries. Scrub the beetroots gently, being careful not to pierce the skin, and leave the long 'tail' on, this stops the colour leaking out. (watch out, it will stain!)

To boil, put the un-cut beetroots into a saucepan, cover with water and bring to the boil, then put a lid on the pan and leave to simmer gently for 1-2 hours (less for the smaller ones). They can also be steamed or roasted and the outer skin needs to be rubbed off once cool enough to handle. The beetroot can be used in lots of ways, such as warm as as accompaniment to a meal, in a salad or in soups or why not try the simple beetroot soup recipe below?

Beetroot Soup
1 or 2 onions
3 or 4 beets
veg stock
tin of tomatoes or few fresh ones
salt and pepper to taste

Heat some oil in a large pan, add some finely chopped onion and cook for a few minutes, then add 3 or 4 chopped or coarsely grated beetroots and cover with veg stock.
Add a tin of tomatoes, or a few fresh ones, bring to the boil, season, then simmer till the beetroot is cooked.
Put the soup through a blender until it's beautifully smooth, season to taste.
Serve it chilled or hot - and you could add a little feta cheese crumbled over the top of each bowlful.