I’ve harvested the first beetroots from the polytunnel. These seeds were sown on 13th March – just seven weeks to get to golf ball size, perfect for two to share or one to greedily scoff with a feta salad.

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The leaves and stalks are very attractive but I’m not keen on eating them at this size.  I generally roast beetroot, with garlic and thyme but today I decided to go back to basics and boiled them for about 30 minutes.


I’ll skin, top and tail them and then add a little balsamic vinegar for a sweet and sour hit on the taste buds.

You’ll know that beetroot is the latest superfood, here are a few reasons why:

Betanin, which gives red beetroot it’s colour, is an antioxidant that increases white blood cells who in turn fight infection and cell abnormalities.

Beetroots are one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

Beetroot juice is said to have a positive effect on blood pressure.  David Weir attributes the juice to his Olympic successes.

It’s also high in fibre, with beeturia a rather alarming side-effect for the uninitiated!

Enjoy your beetroot 🙂