Beetroot grown by Heckfield and Fern Verrow
Wash well, pat dry and cook either by boiling, roasting or steaming - do not peel unless making a soup.
Try simply grating raw and dressing with olive oil, lemon juice and a little vinegar - toss through any chopped herbs you have to hand and place on top of a little goats curd and grilled sourdough.
Beetroots should be stored in an airy cupboard or the vegetable drawer of your refrigerator. The leaves should be used within a couple of days of purchase.