Welcome to our weekly series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Beetroot is a versatile root vegetable that’s a staple in Australian cuisine and is grown year-round. It can be eaten raw or cooked in a variety of dishes.
Preferring cool to warm climates and full to part sun, it can be grown in pots or in the garden in well-drained, medium-rich soil that’s been loosened with a garden fork.
Beetroot’s journey to Australia is as colourful as the vegetable itself – it was initially introduced by European settlers, but it became quickly rooted into Australian soils and palates.
There are three main types – ornamental beet, sugar beet and fodder beet which is typically grown for feeding animals. The most common types include red, golden and heirloom beetroot.
The health benefits of this vegetable include a good source of dietary fibre, folic acid and vitamin C.
When buying beetroot look for one that has a shiny colour, round shape and smooth skin. If beets are duller in colour, oddly shaped or lumpy, they may be over-mature, in which case they won’t be as sweet or tender as the smaller ones.
Always store your beets in the fridge and separate the roots from the stems and leaves. Place in an airtight plastic bag in the crisper and they will last for up to two weeks.
Beetroot can also be frozen for up to 12 months – trim the tops leaving about 1 cm of stem and tap root. Wash to remove dirt and cook the beets until tender, let them cool completely.
Peel and cut them into slices or cubes. Place beets in a freezer bag or airtight container and remove as much air as possible before sealing.
Here are three recipes to make the most of fresh beetroot in your cooking this week:
Whip up dinner in a flash! This pepper-crusted beef is a quick and easy family hit, while the tangy and zesty orange, beetroot, radish and rocket salad is the perfect accompaniment.
Served with a colourful beetroot and rocket salad and ready to serve in just 15 minutes, these tasty chicken sausages are the perfect midweek meal.
Loaded with tasty beetroot and creamy feta, this asparagus quiche makes for a tasty vegetarian meal. Give this filling dish a go this week, it’s sure to be a hit at the dinner table.
