❤️🥬 Fresh Bunch Beetroot – Sweet, Earthy & Fresh from Root to Leaf

Our Fresh Bunch Beetroot comes complete with its vibrant leafy tops and beautiful deep ruby roots. Naturally sweet with a distinctive earthy flavour, fresh beetroot is wonderfully versatile and can be roasted, boiled, grated raw, pickled or blended into juices and smoothies.

And don’t throw away those leafy tops! 🌿 Beetroot leaves can be cooked much like spinach or chard, making bunch beetroot a fantastic root-to-leaf vegetable for creative home cooking.

Earthy. Naturally sweet. Vibrantly coloured. Delicious from root to leaf.

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💫 Flavour Profile

🌱 Earthy | ❤️ Naturally sweet | 🌿 Fresh | 🍽️ Tender when cooked | 💥 Crisp when raw

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🌟 Why You’ll Love Fresh Bunch Beetroot

• ❤️ Naturally sweet, earthy flavour that’s delicious raw or cooked
• 🥬 Fresh leafy tops included – cook them like spinach or chard
• 🔥 Fantastic roasted, boiled, steamed or air-fried
• 🥗 Delicious grated raw into salads and slaws
• 🧃 Perfect for homemade juices and smoothies
• 💪 Naturally provides fibre, folate and beneficial plant compounds
• 🌿 Excellent for root-to-leaf cooking with minimal waste
• 🎨 Adds incredible natural colour to salads, dips and side dishes

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❤️ Health Benefits of Beetroot

Beetroot is naturally nutritious and contains a range of vitamins, minerals and beneficial plant compounds.

💪 Naturally Occurring Nitrates

Beetroot is well known for its naturally occurring dietary nitrates. The body can convert these into nitric oxide, which plays a role in normal blood vessel function.

🌿 Source of Folate

Beetroot provides folate (vitamin B9), an important nutrient involved in normal cell division and blood formation.

🌱 Dietary Fibre

Fresh beetroot provides fibre, which forms an important part of a varied, balanced diet and helps support normal digestive function.

❤️ Naturally Rich in Plant Pigments

That spectacular deep red-purple colour comes largely from natural pigments called betalains.

🥬 Don’t Forget the Leaves

Fresh beetroot leaves are edible too. They can be steamed or sautéed and provide additional vitamins and minerals as part of a varied diet.

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📊 Typical Nutrition – Per 100g

Approximate values for raw beetroot:

🔥 Calories: 43 kcal
🌾 Carbohydrates: 9.6g
🍬 Sugars: 6.8g
🌱 Fibre: 2.8g
💪 Protein: 1.6g
🥑 Fat: 0.2g
💧 Water: approximately 88%

Beetroot also naturally provides folate, potassium and manganese.

Natural nutritional values may vary slightly depending on variety, season and growing conditions.

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🔪 How to Prepare Fresh Bunch Beetroot

1. Separate the beetroot roots from the leafy tops, leaving a little stem attached if you’re boiling them whole.
2. Keep the leaves — they’re completely edible. 🥬
3. Wash the roots thoroughly under cold running water to remove any soil.
4. Scrub gently rather than peeling before cooking.
5. Roast, boil or steam until tender.
6. Once cooked and cool enough to handle, the skins can usually be rubbed away easily.

🥬 Preparing the Beetroot Leaves

Wash thoroughly, roughly chop and sauté with a little olive oil, garlic, salt and pepper for a quick vegetable side.

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🍽️ How to Enjoy Bunch Beetroot

🔥 Roast with garlic, thyme and olive oil
🥗 Grate raw into colourful salads and slaws
🍟 Cut into wedges and roast or air-fry
🥬 Sauté the leafy tops with garlic
🧃 Blend with apple, carrot and ginger for fresh juice
🫙 Pickle sliced beetroot for sandwiches and salads
🥣 Blend cooked beetroot into hummus and dips
🧀 Pair with goat’s cheese, feta and walnuts

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🔥🥗 Roasted Beetroot with Herby Oil

Sweet, earthy and beautifully caramelised — perfect as a side dish or salad topper.

🛒 Ingredients – Serves 2–3

• 3–4 fresh beetroot roots, tops removed and scrubbed ❤️
• 1–2 tbsp olive oil 🫒
• Salt & black pepper
• Fresh parsley, dill or thyme 🌿
• Optional: splash of balsamic vinegar or lemon juice 🍋
• Optional: crumbled feta or goat’s cheese 🧀

👩‍🍳 Instructions

1. Preheat the oven to 200°C / 180°C fan.
2. Scrub the beetroot thoroughly and trim the tops.
3. Cut into evenly sized wedges.
4. Toss with olive oil, salt and black pepper.
5. Spread over a baking tray in a single layer.
6. Roast for approximately 35–45 minutes, turning halfway, until tender and lightly caramelised.
7. Finish with fresh herbs and a little balsamic vinegar or lemon juice.
8. Add feta or goat’s cheese if desired.

✨ Serve warm alongside a roast or allow to cool and add to salads.

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💗🥣 Vibrant Beetroot Hummus

Creamy, colourful and packed with earthy beetroot flavour.

🛒 Ingredients

• 1 small beetroot, roasted or boiled and peeled
• 1 tin chickpeas, drained
• 1 garlic clove 🧄
• 2 tbsp tahini
• Juice of ½ lemon 🍋
• 2 tbsp olive oil 🫒
• Salt & black pepper
• Splash of cold water if required

👩‍🍳 Instructions

1. Add beetroot, chickpeas, garlic, tahini and lemon juice to a food processor.
2. Blend while gradually adding the olive oil.
3. Add a splash of water if you prefer a lighter consistency.
4. Season to taste.
5. Spoon into a bowl and finish with a drizzle of olive oil.

✨ Fantastic with vegetable sticks, warm pitta bread, crackers or spread inside wraps.

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🧒🍽️ Beetroot & Carrot Mini Patties

Colourful little veggie patties that make a fun lunch or light meal.

🛒 Ingredients – Makes Approximately 6

• 1 medium beetroot, grated
• 1 small carrot, grated 🥕
• ½ cup cooked quinoa or oats
• 1 egg 🥚
• 2 tbsp breadcrumbs
• Pinch of ground cumin
• Salt & pepper
• Optional: grated cheese 🧀
• Optional: a little grated apple 🍏

👩‍🍳 Instructions

1. Combine all ingredients thoroughly in a bowl.
2. Shape into approximately six small patties.
3. Pan-fry in a little oil for 3–4 minutes each side until cooked through and golden.

OR

Bake at 180°C for approximately 20–25 minutes, turning once.

Serve with yoghurt dip, salad or inside mini buns.

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🥬🧄 BONUS: Garlic Sautéed Beetroot Greens

Don’t waste those beautiful beetroot tops!

🛒 Ingredients

• Leaves and tender stems from 1 bunch of beetroot 🥬
• 1 tbsp olive oil
• 1 garlic clove, finely sliced 🧄
• Salt & black pepper
• Squeeze of lemon 🍋

👩‍🍳 Instructions

1. Wash the beetroot leaves thoroughly.
2. Separate any thicker stems and chop them finely.
3. Heat olive oil in a frying pan.
4. Add the stems first and cook for 2 minutes.
5. Add garlic followed by the leaves.
6. Sauté for another 2–3 minutes until wilted.
7. Season and finish with fresh lemon juice.

✨ One bunch of beetroot — two delicious vegetables.

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❓ Frequently Asked Questions

Can you eat beetroot leaves?

Yes! Beetroot leaves and tender stems are edible and can be cooked similarly to spinach or Swiss chard.

Do I need to peel fresh beetroot?

Not necessarily. Scrub it thoroughly before cooking. After roasting or boiling, the skin will often rub away easily.

Can Bunch Beetroot be eaten raw?

Yes. Fresh raw beetroot can be finely grated, shredded or thinly sliced into salads and slaws.

What’s the best way to cook beetroot?

Roasting brings out its natural sweetness, while boiling and steaming give a softer, more delicate result.

Does beetroot stain?

Yes! Its natural pigments can stain hands, chopping boards and clothing, so gloves and a washable chopping surface can be useful when preparing it.

What flavours go well with beetroot?

Beetroot pairs particularly well with goat’s cheese, feta, walnuts, dill, horseradish, balsamic vinegar, apple, orange and fresh herbs.

How should Fresh Bunch Beetroot be stored?

Remove the leafy tops if storing for more than a short period, as they draw moisture from the roots. Keep both refrigerated, ideally storing the leaves separately and using them while they’re fresh.