Beetroots (aka beets) are delicious and easy to include in your diet; they're rich in antioxidants and anti-inflammatory properties!
There are numerous types of beetroots consisting of different colours of skin - from purple-pink (most common) to reddish-orange and beets with a brownish tone. Common types of beetroot include red (purple) and golden beets (which have more of a sweeter taste).
When you pick a beetroot, get a good one!
- When choosing fresh beets, make sure to select those that are small and firm with deep colouring, unblemished skin, and bright green leaves with no sign of wilting.
- Beets are at their best when they're firm to the touch.
- Leaves attached to beets are a great indicator for freshness!
- Beetroots have gone bad if they're limp, mushy or soft.
- Mould or rot are also signs of a bad beetroot!
- TOP TIP: Always try to choose equal-sized beets so that they all cook at the same time!
Storing your beets
- Prior to storing your beets, cut off the stem and leave about 1-inch (removing the tops will greatly extent storage life), then place your beets in an airtight bag.
- Don't wash the beets prior to storing as water can cause them to go bad.
- Once your beets have been stored, check the roots often and remove any roots that show signs of deterioration.
- Beetroots are not sensitive to chilling temperatures and should be stored as cold as possible without freezing.
- Beetroots that have been cooked can only be refrigerated for up to 3 days!
How do I clean/prep beetroots?
- On a chopping board, cut the leaves and stems off the beetroot, leaving about 2-3cm of the stems attached; this stops the beetroot from discolouration.
- Wash the beetroot under cold running water and gently rub the skin of the beetroot with a paper towel to remove any dirt and debris.
- Boil the beetroot.
- Once boiled, test to see if it has adequately cooked with a skewer (the beetroot should come out tender). Then drain and cool the beetroot under running water. Use your fingers to remove the skin.
