BEETROOT

For centuries the only part of beetroot, related to spinach and swiss chard, that was eaten was the leaves. Like any green leafy vegetable, they are rich in calcium and vitamin A, but the rich red (an unusual colour in the vegetable kingdom) root was left alone.

Try it grated raw in sandwiches and salads, but eat it immediately as its colour will dye other foods used with it if left too long. In Europe a cousin with a white root is used to provide sugar and even the red is sweet and delicious, although super-low in kilojoules (30kJ per 25g). Beetroot may be eaten grated, cubed or sliced as a hot vegetable and a little grated orange rind will bring out its earthy flavour. You can puree it and add to cakes or muffins, and in chocolate cakes it adds a rich colour. To cook, keep it whole, untrimmed and unpeeled.

Chop the leaves off leaving a couple of centimetres of stems at the top otherwise the colour will cook out. When it is tender (after about 20-30 minutes depending on size) and cool enough to handle, the skin, top and roots will slip off easily. You may want to wear rubber gloves as the colour will temporarily stain your hands.