Beetroot is one of the much-loved vegetables in our household, and consequently, we often cook with it and our menus frequently feature beetroot in various guises. Ruby, golden or candy-striped beetroots are all fantastic and I love the many different recipes that can be created using them. Boiled, puréed, roasted, pickled, shaved raw and even used in cakes, are all ways we prepare beetroot for our dishes.
I find growing beetroot is very easy. I use deep terracotta pots and place them in a sunny spot on the terrace. Planting two crops per season is easily achieved if you keep them well watered. However, too much water will encourage leaf growth and the actual beetroots themselves will remain small, so the advice is to let them go dry a bit as the goodness will then be stored in the edible roots rather than in the leaves. The smaller leaves are