Most beetroot eaten in this country comes pickled in a jar, so it’s no wonder that beetroot is often overlooked in its capacity as a ‘seasonal’ product. Fresh beetroot is quite different to eat and cook with than the preserved sort (although both are delicious!) so now is a good time to experiment with it.

Most of us are used to eating beetroot cold, and in summer there’s no better way to eat it. It’s a great salad ingredient to have at hand on hot days, and can simply be grated or sliced in to side salads to add interest and flavour. Beetroot goes particularly well with creamier goats cheeses, and you can make a delicious starter or side dish by arranging them together with a few herbs. Greek beetroot salad, made with extra virgin olive oil and lemon zest is a particularly tasty dish, and very simple too.

Another refreshing and highly nutritious way to enjoy beetroot is to drink it as a juice. This is one of the best ways to benefit from the nutrients found in beetroot, which include high levels of folic acid, silica, iron and antioxidants. It contains soluble fibre, which helps digestion and has been shown to help reduce blood pressure, and was long considered to be an aphrodisiac. Keen cyclists might also want to note that drinking beetroot juice has been linked by scientists to increased stamina that can help you ride for longer!

If none of that is enough to tempt you into consuming beetroot in any form, remember that beetroot juice also makes and excellent natural dye. It can be used to dye fabrics, wool or even hair! So if you want anything turned a vibrant shade of pink any time soon, look no further than the vegetable patch.

Image: Deshebord