A delicious and nutritious root vegetable that many of us associate with a 'Golden Circle' tin peeled open in summer for salads, sangas and BBQs.

It’s certainly worth growing plenty to preserve in vinegar for these classic uses, but beetroot is very versatile for eating raw, grated in salads or juicing, and cooked whether steamed, boiled or baked.

The tops are also edible and make a colourful and delicious addition to green salads.  This is a dark red variety with attractive colour rings.