Description

Storage: Put in a paper bag and  store in the fridge crisper drawer

Preparation and cooking: Beetroot is eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. It is also fantasic cut in half, or quarters if big, drizzled with olive oil, salt and pepper and roasted in the oven – yum.