Available in different colours such as yellow, gold and white, purple beetroots are the most common variety sold in Australia. Belonging to the same family as chard and spinach, both the leaves and roots of the beetroot can be eaten. The leaves have a bitter taste whereas the roots are sweet. Due to its high sugar content, beetroot is delicious raw but is more typically pickled or cooked.
Available all year round. Peak season is Winter - Spring.
For optimum keeping, remove the leaves from the roots of the beetroot. Place the leaves in a sealed bag and store them in the dry crisp area of the refrigerator. For the roots, place them in paper or plastic bag and store them in the dry crisp area of the refrigerator.