Bunched Beetroot

At the beginning of the season when the first of our beetroots are ready to harvest we bunch them up with their glossy tops left on. Rather than waste these perfectly good leaves you can think of them like a bonus portion of veg which you can use just like chard (which is its cousin, after all). 


As well as the traditional purple hued type, we like to grow golden beets and Chioggia varieties:   the ‘candy striped’ are best thinly sliced in rounds for ‘carpaccio’ style salads. Across the season you might get a few whoppers or several tiddlers in your box, but we’ll keep it consistent within the bunch for ease of preparation and cooking time predictability. This fluctuation in size is because, rather than waste smaller beets that aren’t ready to be picked yet, we go through beds and take just the biggest, leaving any runts to catch up and get chosen next time.