Beetroot is a deep red root vegetable with green leaves and red veins. Another common name is red beet. Normally during the winter months beetroot is available as large round roots without the leafy portion. During summer, in many countries, beetroot is a popular summer vegetable, often smaller and sold in bunches.  The beetroot we know, was discovered in the 16th century where it was recognised as a nutritious and delicious vegetable.

How to prepare

Remove the leafy tops of the raw beetroot and cook for approximately 20-25 minutes. Cooked beetroot only needs to be peeled and heated. Beetroot is becoming popular in salads. The leafy portion can also be used in salads or stir frying in the wok.

Preparation time for beetroots

  • Roasted (in the oven): 20 - 25 minutes
  • Microwave: 3 - 6 minutes
  • Boiled: 20 minutes
  • Steamed: 25-40 minutes

Buyer's and storage guide

  • Red beetroots should be solid when you buy them. Look for fresh green tops.
  • Fresh market bunched beetroot with leaves can be kept in the fridge for about a week, whereas late season (winter) beetroot (without the tops) can be kept in a cool place for several weeks. Cooked beetroot can be kept in the refrigerator for two days.


  • Boil, allow to cool down then cut into small pieces and serve in a potato salad with apple
  • Add chopped beetroot to your favourite stew
  • As a raw vegetable grated and served in a salad with apple and onion
  • Boiled and served with fresh or fried onion
  • Blended to make a beetroot soup served with a spoonfool of sour cream