Earthy, sweet, and deeply nourishing, beetroot is a crop that rewards patience. Grown slowly in the soil, it develops intense colour and natural sweetness as it matures.
Our beetroot is harvested when firm and vibrant, offering both flavour and versatility — from raw crunch to soft, caramelised roasts.
Uses
- Roast to enhance sweetness
- Grate raw into salads and slaws
- Steam or boil for simple sides
- Blend into soups, dips, or juices
- Sauté the leaves like spinach
Benefits
- Rich in folate (vitamin B9), supporting cell growth and energy production
- Contains iron and manganese for blood health and metabolism
- High in fibre, aiding digestion
- Provides natural nitrates that support circulation
- Grown in mineral-rich soil to support deep colour and nutrient density
Storage
- Trim leaves, leaving a short stem
- Store unwashed roots in the fridge crisper
- Use leaves first
- Cooked beetroot keeps for several days in an airtight container
SPRING ONIONS
Fresh and mild, spring onions add clarity and lift to both simple and complex dishes. Harvested young, they offer a gentle onion flavour without heaviness.Uses
- Slice raw into salads and slaws
- Sprinkle over eggs, noodles, and stir-fries
- Add to soups and savoury pancakes
- Grill whole for sweetness
Benefits
- Provides vitamin C for immune support
- Contains vitamin K for bone health
- Offers antioxidants that support gut and immune function
- Light yet nutrient-rich thanks to steady soil growth
Storage
- Store unwashed in the fridge
- Wrap in a damp paper towel or container
- Use within a week
- Can be sliced and frozen for cooking
