Bunch Beetroot

Bunch Beetroot – Earthy, Sweet & Nutrient-Rich

Our Fresh Bunch Beetroot comes with leafy tops and deep ruby roots — perfect for roasting, juicing, pickling, or enjoying raw. With its sweet, earthy flavour and stunning colour, this versatile veg is a superfood hero that belongs in every kitchen. Fresh from the ground. Full of goodness. Naturally beautiful.

Taste Profile super fresh Bunch Beetroot:

Earthy | Sweet | Tender when cooked | Rich in colour & nutrients

Why You’ll Love Bunch Beetroot:

• Sweet & earthy flavour – delicious raw or cooked

• Leaves included – tender & nutritious, great in sautés

• High in iron, fibre, folate & antioxidants

• Perfect for juices, salads, and roasts

• Farm-fresh & seasonal – zero packaging, zero waste

How to Enjoy:

• Roast with garlic & herbs for a caramelised side dish

• Grate raw into slaws or salads

• Slice into wedges for baking or air frying

• Use the leaves like spinach – sauté or stir into soups

• Blend into vibrant juices with carrot, ginger & apple

Simple Roasted Beetroot with Herby Oil

Sweet, earthy, and perfect as a side, salad topper or warm bowl base.

Ingredients (Serves 2–3):

• 3–4 medium beetroot bulbs, tops removed & scrubbed

• 1–2 tbsp olive oil

• Salt & pepper to taste

• Optional: a dash of balsamic vinegar or lemon juice

• Fresh herbs (parsley, dill, or thyme)

• Optional: goat cheese or feta for serving

Instructions:

1. Preheat oven to 200°C (180°C fan) / 400°F.

2. Trim and scrub beets. Leave skin on for roasting — it peels off easily later!

3. Cut into wedges or halves. Toss with olive oil, salt, and pepper.

4. Spread on a baking tray and roast for 35–45 mins, turning once, until tender.

5. Toss warm beets with fresh herbs and a splash of balsamic or lemon.

6. Serve warm or chilled, topped with feta or over greens.

Root to leaf tip: sauté the beet greens in garlic & olive oil for a second dish in minutes!

Kid-Friendly Beetroot Patties (Beet Burgers!)

Colourful, tasty, and secretly packed with veggies.

Ingredients (Makes ~6 mini patties):

• 1 medium beetroot, grated (raw or pre-roasted)

• 1 small carrot, grated

• 1/2 cup cooked quinoa or oats

• 1 egg (or flax egg for vegan)

• 2 tbsp breadcrumbs or flour

• Pinch of salt, pepper, and cumin

• Optional: a handful of grated cheese

Instructions:

1. Mix all ingredients in a bowl until combined.

2. Shape into small patties.

3. Pan-fry in a little oil for 3–4 minutes per side, or bake at 180°C (350°F) for 20–25 minutes.

4. Serve in mini buns or with a yogurt dip — great for lunchboxes or snacks!

Tip: Add some grated apple for natural sweetness kids will love!

Vibrant Beetroot Hummus

Creamy, tangy, and stunningly pink — a dip with wow-factor!

Ingredients:

• 1 small beetroot (roasted or boiled, peeled)

• 1 can chickpeas, drained

• 1 garlic clove

• 2 tbsp tahini

• Juice of 1/2 lemon

• Salt to taste

• 2–3 tbsp olive oil

Instructions:

1. Blend all ingredients in a food processor until smooth.

2. Add a splash of water or more oil for your preferred texture.

3. Serve with veggie sticks, pita bread, or crackers — or spread in wraps!

Bright, bold, and beet-utiful — perfect for picnics, parties, or healthy snacking!