A close relative of spinach and chard, beetroot is a highly versatile vegetable and can be used in many ways. It can be juiced, steamed, roasted, grated raw into salads, blended into a soup or added to cakes and desserts. Beetroot leaves are also edible and can be used in the same way as chard or spinach.
Rich in vitamins and minerals, beetroot is easy to grow from seed, plants take up little room and can be grown in containers.

1. Rice Salad

Beetroot works well in salads, chef Paul Gayler MBE uses roasted beetroot and combines it with black rice, asparagus, whipped avocado, continental salad leaves and oranges.

2. Focaccia Bread

Camille Aubert from Oddbox bakes focaccia bread with roasted beetroot wedges, sea salt, beetroot leaves, rosemary and basil. It uses honey as a sweetener to help the yeast develop better. Serve with a mustard, garlic and olive oil dressing. It will keep for a few days in a linen bread bag.

3. Fluted Tart

Camilla Stephens from Higgidy uses roasted beets for a visually striking Roasted Beetroot and Feta Tart. “Try to find small fresh beetroot with leafy tufts – once roasted they combine well with the salty feta,” she says. The filling uses eggs, cream and Parmesan style cheese. The beetroot is arranged inside the pastry case and sprinkled with feta and oregano.

4. Chocolate & Espresso Cake

The earthy flavour of beetroot not only combines well with bittersweet dark chocolate, but it helps to keep the texture of cakes moist. Camilla Stephens from Higgidy uses grated cooked beetroot for her Gluten-Free Dark Chocolate Beetroot and Espresso Loaf Cake. Shots of espresso are added to the cake mix too, with one shot added to the icing.

5. Heart Soup

Borscht soup is a vibrant hearty beetroot soup. Marc Joseph from E3Vegan supper club and vegan café combines raw beetroot with carrots, celery, potato, beetroot juice and red wine vinegar. Vegan cream cheese is put into a piping bag and used to decorate the dish, which is garnished with sprigs of dill. The soup can be served hot or cold.

WASTE NOT, WANT NOT

There are many ways to use leftover beetroot – add to salads, blitz into a smoothie or combine with other vegetables and fruit for a healthy juice. If you want to freeze any leftover beetroot, make sure it is cooked beforehand.

Also in Season: Samphire, Cherries, Cavolo nero, Broad beans, Greengages