If your only experience of beetroot is jars of the crinkle-cut slices steeped in overpowering vinegar you've been missing out. Fresh beetroot is in fact, very mild in flavour with a subtle, slightly sweet taste (this is because beetroot has a higher sugar content than most vegetables making it an ideal vegetable to juice especially when combined with a little apple and ginger).

It is packed full of vitamin C, fibre, potassium, magnesium, manganese, and folic acid and the red pigmentation is thought to contain certain anti-cancer agents. The leafy tops of beetroot can also be eaten (cook them like spinach - steam uncovered in a pan with a small amount of boiling water) and are an excellent source of beta-carotene, iron and calcium.

Recipe suggestion

For a truly delicious accompaniment to roast dinners, shepherds pie, grilled chicken or fish and casseroles peel and grate the beetroot bulb then put it in a casserole dish, add a knob of salted butter and a teaspoon of dried tarragon then cover and cook in a low oven for 2 - 3 hours.