Popular in the nineteenth century, golden beetroot is currently enjoying a revival in upmarket restaurants thanks to its sweet flavour and vibrant colour.
Baking is the best way to develop its true flavour, but it can also be boiled and eaten warm as a side dish or diced and mixed into a salad to add colour and taste.
Please ask if you would like the leaves left on your beetroot. Beetroot leaves can be steamed, boiled, put in stir fries and cooked.
The green leaves and stems contain beta-carotene and plant pigments known as carotenoids, which have antioxidant properties. The leaves contain iron, magnesium, manganese, potassium and vitamin C.