Grow to Love....Beetroot

Grow to Love... Beetroot

Why love... Beetroot? 


If you’ve only ever tasted beetroot from a jar, you’re really missing out.

Beetroot evolved from wild seabeet and has been eaten since prehistoric time, today it is commonly used throughout much of Europe especially in Slavic soup dishes like Borsht and Botvinya.

Fresh beetroot, high in iron and potassium, is sweet and earthy and it’s so easy to add to salads or couscous to give it that extra zing.

Although best known in its deep red form beetroot actually comes in a great variety of colours. In particular look out for the mild sweet and visually alluring golden beetroot.

Did You Know?


  • Beets have been used throughout history for medicinal purposes, the ancient Greeks used them as a remedy for constipation.
  • Rich in nitrates, reducing blood pressure and increasing stamina are just some of the benefits of drinking beetroot juice.
  • Wear gloves when cutting and keep white shirts away as handling beetroot can leave a very stubborn stain!   

Top tips


  • What can’t you do with beetroot?! Beets are so versatile they can be freshly grated, made into soup, boiled, roasted or made into chutneys.
  • Tender baby beetroots can be grated raw in salads or how about making beetroot hummus or beetroot wine.
  • Buy beets with leaves attached and cook them like spinach and add to stir-fries – they’re delicious and high in iron.
  • To cook whole, wash but don't peel, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours.

Recipe suggestions

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