Usually the wonderfully ornate roots of Chioggia beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable. The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Beetroot can be boiled or steamed, peeled and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.
Perfect for .. salads, soups or dips.
Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer.
Good for Cardiovascular disease, Eczema and skin, dementia, high blood pressure, constipation, eyes, nerves. Bad for kidney stones, gout.