Friday, 4 December 2009


These intensely red leaved purple roots are often overlooked as a great vegetable. Stacked full of vitamins, minerals and antioxidants they are revered by nutritionists and cooks alike. And the colour you get out of them when making soup is something else!

Here are some beetroot in rows in the market garden back in sunny July; we also had a load more down at Lawrences fields. There was a fair crop this year, they like the sandy soil once they get their roots down. But rabbits have been a big problem, where the fluffy beasts have literally munched away at the tops of the roots in the field.

Raw beetroot grated with grated carrot has to be one of the best ways of eating it, though Borsch (soup) is also very good. We're also busy pickling the excess beetroot at the moment, which will be available to buy next spring.