The beets in a bunch tend to be smaller and more delicate – softer by touch and in flavour. As they’re a bit daintier, they are easier to prepare. Peel and grate into a rich-coloured slaw. Roast whole then peel, diced and toss with pasta, mascarpone and chives. Or boil them until tender, rub off the skin and serve with a splash of balsamic – lovely with cold roast beef and salads.
Country of Origin - Ireland
