This week we’d like to honour the humble beetroot. This versatile root vegetable is always a winner on our shelves and this week is no exception. We’re selling red, chioggia and golden varieties loose from Pam and they are huge.
We like to cook them up into a deliciously rich borscht soup, or roast them until they are sticky and blend with mint, garlic and yoghurt to make an incredible dip.
Very unusually for this time of year we also have bunched beetroot with their tops. These small sweet beets are travelling over from John at Newfields up on the North Yorkshire Moors.
