Grown locally in Te Horo
Beetroot can be eaten boiled, roasted, raw or juiced.
Leave skin intact until cooked to prevent colour loss. Peel when cooked if need be. For salads, use raw or cooked, grated or sliced. Peel, cut to size and roast. When boiling beetroot, do not break the skin or it will bleed and lose its colour.
Beetroot is a good source of vitamin B6, a source of dietary fibre, folate, niacin, thiamin and vitamin C and contains a dietary significant amount of potassium.