Beetroot - Red

Locally & Organically Grown

Harvested that day*

Red roots are sweet and earthy, ideal to eat pickled, fermented or raw in salads, while young leaves can be used 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 red beetroot is fermented and served atop homemade Greek style yogurt: Yum! If you're interested in getting your own yogurt, check out the Luvele one I use.

I bought the Luvele Pure yogurt maker with 4 x 400ml jars, ad added the larger 2L jar and the taller cover for the yogurt maker so I have options. It takes about 20mins of hands-on time, then a 24-hour incubation time, but now I can make 2L of yogurt that tastes exactly like my favourite one, for about $5.

• 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.
• 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, a local supermarket was selling market quality red beetroot for $5.90/500g or $11.80/kg.

Yogurt Maker

I decided to buy a yogurt maker when my favourite Greek style yogurt hit $19 for a 2kg tub! 

You can absolutely make your own yogurt without a dedicated appliance, and there are a lot of instructions online, but I personally prefer to use something that is a little more fool proof than heating a slow cooker and wrapping it in a towel, then hoping it keeps appropriate temperatiure for 24-hour. I have an affiliate link if you're interested in buying your own yogurt maker. If you use this link, we get a little bonus, otherwise just search for Luvele yogurt maker.