Beetroot

For those who know beetroot (beets) only from tins, trying the fresh variety will open your eyes to a whole new world. This delicious, suede-skinned, deep-red vegetable can be used in all manner of ways: grate it raw and add to salads; roast whole beets with garlic; boil or steam them; purée with oil and spices to make a dip; or as in Eastern European kitchens, use to make the soup, borscht.

Cook and use beetroot leaves as you would spinach: blanch and add to soups or salads. Store beetroot in the crisper drawer of the fridge for up to 2 weeks.