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Advice for people with diabetes and their families

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What’s in season: beetroot


Bold beetroot

There's no question that beetroots add colour to your cooking – coming in a variety of colours from purple (the most common) to red to pink to yellow, this vibrant vegetable is a kitchen stalwart.

Found throughout the culinary world in salads, stews, bakes and even drinks, the sweet flavour of beetroot brings a unique and intense flavour to dishes.

Their intense earthiness make them a super side dish, although they also work brilliantly as a main event.

Nutritious beetroot

Low in fat, packed with antioxidants and containing vitamins and minerals, beetroot is a champion in the field of healthy veg. They are also a great source of folic acid, manganese, fibre and potassium.

Ideas for using beetroot

  • Shave ​raw beetroot into ribbons using a peeler to add texture and crunch to salads.

  • Roast them with a little olive oil, black pepper, garlic and herbs such as thyme and rosemary.

  • Boil them like carrots with simply some chopped fresh herbs and black pepper.

  • Steam along with other veg with a side of meat or to accompany a veggie main.


Chef's tips

  • Don't overlook the greens (i.e. the leafy part of beetroot) – they can be cooked and eaten in the same delicious way as spinach.

  • Quality, fresh beetroots are those with their greens intact.

  • A good beetroot should be firm, smooth and a vibrant red-purple colour.

  • Steam along with other veg with a side of meat or to accompany a veggie main.

  • Storage: with greens intact, beetroot can be stored in the fridge for 3–4 days but with greens removed, beets will last in the fridge for 2–4 weeks.



Chocolate brownies

These moist brownies are perfect for afternoon tea

Beetroot hummus

This vibrant hummus is lower in fat than traditional recipes and makes a wonderfully colourful party dish

Vegetable crisps

Create your favourite flavour combinations with these lower-fat homemade vegetable crisps
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