Get Fresh & Fruity Beetroot Cooked 250G Fresh Salad & Leaves Class 1 - Great Britain

Get Fresh & Fruity Beetroot Cooked 250G

Class 1 - Great Britain

  • £0.79
  • Save £0.20

Beetroot Cooked

Steamed cooked, dipped in malt vinegar, Naturally sweet with a malt vinegar tang

Cooked beetroot is ready to eat, a favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes.


Beetroot soup with feta

Beetroot soup with feta

By Hugh Fearnley-Whittingstall

Enjoy in recipes for salads, risottos or soups with a dollop of cooling soured cream. The sweet, earthy flavour of and gaudy colour also work well in cakes. Chocolate and beetroot are a particularly heavenly combination.

Recipes using beetroot

Main course

Lamb three ways

By Stephanie Moon


Pan-fried duck breast with a Moroccan cauliflower salad, duck scratchings and a beetroot dressing

By Matt Tebbutt


Loaded beet burgers with halloumi and sweet potato salad

By Donal Skehan


Venison shank casserole with pears and parsnips

By Tristan Welch


Smoked roasted loin of venison with beet tarte tatin

By James Martin


Light meals & snacks

Hot sweet and spicy beet soup

By Nick Nairn


Beer-battered mackerel with beetroot salad

By Glynn Purnell


Polish-style chlodnik

By Olia Hercules


Potted shrimp with beet soda bread

By The Herbert Family


Yusheng smoked salmon‚prosperity salad

By Ching-He Huang



Spring onion, potato and cheese fritters with quick pickled beetrootSpring onion, potato and cheese fritters with quick pickled beetroot

By Tim Maddams


Starters & nibbles

Almond-rolled goats' cheeseAlmond-rolled goats' cheese

By Simon Rimmer


Arbroath smokie pate© with soft quails eggs and beet

By James Martin


Rye and poppy seed biscuits with beet jelly with crème fraiche

By Ruby Tendon


Beetroot and mozzarella salad with beet meringues

By James Martin


Chicken liver pate© with beet jelly

By Jun Tanaka


Side dishes

Fennel beetroot slaw Fennel beetroot slaw

By Nigel Slater


Beetroot saladBeetroot salad

By The Hairy Bikers


Roast root vegetablesRoast root vegetables


Hardcore coleslawHardcore coleslaw

By Tom Kerridge


Spelt with blackberries, beets, walnuts and buttermilk dressing

By Diana Henry



Beetroot pieBeetroot pie

By Paul Hollywood


Blue cheesecakes

By Yotam Ottolenghi


Panna cotta with beetroot and lime syrup

By Antonio Carluccio


Cakes and baking

Irish stout cupcakesIrish stout cupcakes

By Simon Rimmer


Beetroot chocolate cake Beetroot chocolate cake

By Nigel Slater


Beetroot and chocolate tray bakeBeetroot and chocolate tray bake

By Mary Berry


Spiced pumpkin and beetroot cake with cream cheese frosting

By Ed Baines


Purple forest cake

By Stu Henshall


Drinks and cocktails

Cardamom and beetroot smoothie sundaeCardamom and beetroot smoothie sundae

By Hemsley + Hemsley




By Gary Murdock and Pete Taylor


Beetroot relish

By Rupert and Dimi Goddard


Beetroot tzatziki

By Trish Deseine


Beetroot relish

By James Tanner

Buyer's guide

Look for small roots with the stalks still intact.


To store fresh, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box.


To cook wash - but don't peel - either boil, steam or bake until tender. Once cool enough, the outer skin should be rubbed off. To avoid stained hands, wash them and anything else you've used as soon as possible. The leaves and stems can also be eaten, cook them as you would any other spring greens.


We Also Recommend