Beetroot

Generally, the darker the colour of the beetroot, the more earthy and complex it will taste. Yellow and white-fleshed varieties won’t stain your fingers (or wooden boards) as you prepare them. Beetroot can be eaten raw or cooked, but some people find the oxalic acid in the raw roots causes irritation in their throats. The leaves can be eaten too, and cooked in the same way as you would chard. Look for smooth, plump beetroots that feel heavy for their size. Lots of pock marks or discolouration is a sign of age or pests.