Beetroot – the versatile veg

Did you know that beetroot was not included in the 55 fruit and vegetables planted at the White House? Michelle Obama has since admitted that it was her most loathed vegetable. At Senior Chef, we beg to differ! It is a versatile vegetable brimming with nutrients to look after our health.

Have you tried raw beetroot?

Peel and grate beetroot, combine with some grated apple and carrot to make an easy salad. Add a squeeze of lemon or some store-bought vinaigrette.

Have you tried roasted beetroot?

Peel and slice into wedges, spray with some oil and season. Roast at 200°C for about 30—40 minutes.

Have you tried beetroot as a dip?

Roast 2 beetroot and then blend with 1 can chickpeas, 1 teaspoon crushed garlic, 2 tablespoons lemon juice and 1 tablespoon oil. Season with salt and pepper.

Storing Beetroot

Fresh beetroot is best stored whole and in the fridge for freshness. Once peeled or cut, store any uneaten beetroot in an airtight container in the fridge.

Beetroot can be frozen—it’s best to freeze when cooked. First boil or steam the beetroot, allow to cool and pop into a sealed container and freeze.

About Senior Chef

Senior Chef is an 8-week cooking class for people aged 60 and over who want to improve their cooking skills, confidence, or motivation around cooking for one or two people. Classes are held in various locations around Christchurch and Canterbury. Senior Chef is free to attend. Everything, including the ingredients for the cooking class and recipe book, is provided. To find out more, go to, email or phone 0800 333 405.