Earthy tasting beetroot. Successional sowing from March to June means we get a good crop through the summer. Golden, candy striped and ordinary red beet makes life a bit more interesting.
Usually, I trim off the leaves (keeping the smallest ones for salads), scrub the beets, wrap them in foil and bake in the oven for a couple of hours or boil them in water for an hour and then rub off the skins. Alternatively, they can be peeled, cut and roasted in a little oil. We eat them hot (with white sauce in the depths of winter) or let them cool and add a punchy dressing for a vibrant salad.
Raw beetroot can also be grated or sliced in salads. I use them in a slaw or individual salad bowls, though they do tend to make everything pink unless they’re added at the last minute.