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Beetroot

beetroot

Generally the rule with fresh produce is the more different colours you can eat, the greater the variety of different nutrients and anti-oxidants you are consuming. By this rule, beetroot stands out as an impressive vegetable with its dark purple edible root and dark green edible leaves. The dark purple colour in beetroot is linked to reduced blood pressure, heart disease and stroke, and if you're an athlete in training, check out the Exeter University study (link below) that showed beetroot juice contributed to increased stamina and performance. The dark green leaves are rich in nutrients are becoming more frequently used as a salad ingredient.

Beetroot these days is eaten roasted, in salads, in cakes, grated, pureed and adds instant colour to anything. We have come a long way from just opening a tin of beetroot! As a tip, you may want to consider wearing disposable glove when cutting beetroot, as the dark purple juices of the beetroot that make this food so good, can also make a bit of a mess!

Beta vulgaris

Beetroot grows locally in WA around the Perth region and in the South West. Both fully mature fresh beetroot and baby beetroot are available...

When selecting baby beetroots, make sure the leaves are bright and fresh. Check to make sure they haven't been damaged in any way and there are no splits...

Beetroots make fantastic dips, are great roasted and make an eye opening risotto...

Beetroot is great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid...