Country of origin: Vale of Evesham Weight: 500g
Facts:This is an old heritage variety of beetroot widely grown in the 19th century for its deliciously sweet-flavoured roots. It's now become popular once again as the unusual yellow flesh has the added benefit of cooking without staining everything purple like conventional beetroot!
Storage: Put in a paper bag and store in the fridge crisper drawer
Preparation and cooking: Beetroot is eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. It is also fantasic cut in half, or quarters if big, drizzled with olive oil, salt and pepper and roasted in the oven - yum.