Beetroot’s unequivocal colour makes it a natural dye. Bear in mind beetroot turns everything red. (Including your urine).
Red is fitting because iron-rich beetroot helps make red blood cells. Its powerful pigment is due to the super-nutrient, betacyanin. Beetroot has been used medicinally for centuries because it helps detoxify the liver.
This is my current fave way to eat beetroot.
Beetroot and feta salad
The feta adds creamy saltiness to beetroot’s natural sweetness, while the raw red onion adds succulent crunch and freshness.
You can substitute crumbly white cheese such as Caerphilly, or fried tofu, for the feta.
Two large beetroots or a few small ones
1-2 small red onions or shallots sliced/chopped
Packet of feta cheese
Olive oil and balsamic to taste
Scrape or peel beetroots. Cut into chunks or cubes, cover with cold water and bring to the boil then simmer for about 25 minutes or until beetroot is easy to cut but not too soft.
Drain the beetroot (drink the cooled cooking juice!), and put into a serving bowl. Add the cut-up red onion and diced feta. Drizzle the beetroot with oil and vinegar.
Beetroot grows in the UK, and stores well – a perfect winter vegetable, and very versatile.
What are your fave ways to eat the beet?