Get Fresh & Fruity Beetroot Raw

Get Fresh & Fruity Beetroot Raw

Class 1 - Great Britain

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Raw Beetroot

A favourite in British salads , the beetroot is 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 and 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 and 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.


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Get Fresh & Fruity Beetroot Raw