Every year Sharon manages to grow the most perfect beetroot on the farm. We sell it bunched and then later in the year, when we have more time and the tops are less beautiful, we sell it cooked. It is so simple to cook beetroot and it's such a stunning vegetable. Just twist off the tops, rinse and pop into a pan of boiling water for 30 mins to an hour, until soft. When they are cool the skins just slip off. You can also roast them in tin foil in the oven or grate raw beetroot into a salad.
Beetroot can be eaten hot or cold, as they are, or dressed with vinaigrette. Add caraway seeds or slice and add to a cheese sandwich on fresh, white bread. And don't forget you can eat the tops too!