Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. The reason it is a superfood is that it is packed with essential nutrients, are a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
Although, this root vegetable is usually considered to be a winter veggie, it is available all year round and delicious raw but more frequently cooked or pickled. They have a dense, bluntly sweet flavour with a hint of 'the garden shed' and a habit of bleeding over everything. The secret of beetroot's success is its strange combination of sweetness and earthiness, which sets off ingredients that are predominantly sour, salty or both, like goats cheese. The flavour of beetroot is also found in its leaves — known as beet greens — can also be used in salads or cooked like spinach. There are numerous types of beetroot, many of which are distinguished by their colour — yellow, white, pink, or dark purple.
Recommended flavour combinations are beetroot and chocolate, beetroot and beef, beetroot and goats cheese, and beetroot and oily fish for example beetroot cured salmon...
We love beetroot raw in salads, I make a great beetroot curry recipe from Riverford Organic and beetroot hummus is always popular 'pink dip'! A few more ideas are here https://www.bbcgoodfood.com/recipes/collection/beetroot-recipes.