Welcome to our weekly series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Beetroot is in season in Australia from late Autumn until early Spring, with the peak season being Winter. While beetroot can be grown year-round, the cooler temperatures of the Winter months provide the best conditions for a productive harvest.
To choose good beetroot, look for smooth, firm skin with vibrant green leaves if still attached. Avoid beets with blemishes, cracks or wilted leaves; smaller, medium-sized beets are generally more flavourful and tender than larger ones.
Store beetroot in a cool, dark place like a fridge or crisper for up to two weeks. If you have extra beet greens, store them separately in an air-tight bag with a paper towel to absorb moisture, in the fridge.
For longer storage, you can freeze beetroot after blanching them for 20-30 minutes, then plunge them into an ice bath. Peel the beets and either store them in a sealed bag or airtight container. Frozen beets can last up to 12-18 months.
You can also store cooked beetroot in an airtight container in the fridge for a couple of days.
Beetroot offers a range of health benefits, including improved blood pressure, enhance athletic performance and potential anti-cancer properties. They are also rich in nutrients like folate, potassium and manganese and are a good source of fibre and antioxidants.
Here are three recipes to put fresh and in-season beetroot on the table this week:
Change up your dinner routine and make this simple beef fillet recipe. Served with a buttery mash and crunchy beetroot chips, it will become a firm family favourite.
Up your veggie intake with our easy carrot and beetroot fritters recipe. They make for a delicious dinner, packed with goodness in every bite.
This fresh-tasting dish pairs salmon with pistachio dukkah and pickled beetroot for a speedy weeknight dinner.T o avoid staining your hands, wear disposable or rubber gloves when peeling and cutting the beetroot.
