Beetroot - Golden

Locally & Organically Grown

Harvested that day*

Golden roots are sweet and delectable, ideal to eat pickled, fermented or raw in salads. Young leaves have yellow veins which can be used cooked or fresh as a spinach substitute or toss them in some salt and olive oil, then pop them in the oven or air fryer to make crunchy beetroot chips. 

My favourite way to eat Golden beetroot is roasted and served with whatever main is going. I peel them and toss in a bit of olive oil and salt, then roast them like I would a potato!

Fun Fact: There is a gene that is linked to people who don't like red beetroots. The gene isn't triggered by golden beets, so they are are more commonly loved. 

• Gourmet - sweet, uniform, golf ball sized globes with fresh young leaves attached.
• Market - Uniform 10 to 15cm diameter, similar to what you see in a supermarket, but far fresher. Usually sold as a bunch, but will be bagged if the tops are not suitable for sale.
• Quirky and Seconds - Slightly damaged, blemished, mismatched sizes without tops. Perfect for families and those on a tight budget. Nothing that I wouldn't either eat myself or feed to my own family and friends.

*Quirky and seconds may be slightly older than same day harvested

**At the time of writing this, I couldn't find any local golden beetroot. A city produce shop was selling 1kg topless packs for $14.80.