Beetroot

Available

All year round. Most plentiful November-April.

Buy

Roots should be smooth with a firm skin.
Red and golden beetroot are available.

Store

In the vegetable bin in the fridge.

Prepare

• Wash to remove the soil.
  
• Remove the tops and root end.
  
• Peel the beetroot.
• Grate the beetroot raw.

Cook

Can be:

• Boiled
  
• Roasted
  
• Salad
• Preserved

Beetroot, carrot and apple salad (serves 4)

Ingredients

• 2 large beetroot, peeled and grated
• 3 medium carrots, peeled and grated
• 2 apples, grated
• ¼ cup orange juice
• ¼ cup oil
• 1 teaspoon paprika
• ¼ teaspoon ground cumin

Method

1. Toss the grated beetroot, carrot and apple together in a large bowl.
2. In a small bowl mix the orange juice, oil, paprika and cumin. Make sure there are
   no lumps.
3. Pour the dressing over the salad.
4. Mix well. Serve in a bread roll or as a side salad with cooked meat.

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