Beetroot — season, tips, and recipes in Australia
Beetroot is a vegetables available in Queensland during January, February, March, April, May, June, July, August, September, October, November, December, peaking in March, April, May, June, July. This page is a practical guide for home cooks: when to buy beetroot, how to pick a good one, how to store it, what it goes well with, three original recipes, and detailed nutrition information.
Comes in red, golden (doesn't stain), and candy-striped Chioggia. Golden beetroot is a game changer for salads.
How to pick a good one
Firm, smooth skin. Smaller = more tender. Leaves are edible (like silverbeet).
How to store it
Remove leaves. Fridge uncooked up to 3 weeks. Roast whole with skin, peel after.
Goes well with
goat cheese: Goat cheese's tang and mild acidity contrast with beetroot's earthy sweetness. The colour contrast -- deep red against white -- is also one of the best in salad making.
walnut: Walnut's bitterness and crunch contrast with beetroot's sweetness and soft texture. The combination is one of the more reliable autumn salad pairings.
horseradish: Horseradish's sharp, sinus-clearing heat contrasts with beetroot's earthy sweetness. Used together in Eastern European cooking and as a classic accompaniment to smoked fish.
orange: Orange's sweetness and acid amplify beetroot's complex flavour. The colour combination is also excellent. Used together in salads and soups.
dill: Dill's feathery, anise-adjacent freshness contrasts with beetroot's dense earthiness. A Scandinavian and Eastern European pairing that makes beetroot taste lighter than it is.
Recipes
Beetroot & Goat Cheese Salad
The colour alone is worth it.
Ingredients: 4 beetroot, 100g goat cheese, handful walnuts, 2 handfuls rocket, 2 tbsp olive oil, 1 tbsp balsamic
Method: Roast whole beetroot wrapped in foil at 200C for 45 min. Cool, peel, quarter. Arrange over rocket. Crumble cheese. Scatter walnuts. Dress.
Beetroot Hummus
Pink. Dramatic. Delicious.
Ingredients: 2 beetroot (roasted), 1 tin chickpeas (drained), 2 tbsp tahini, 1 clove garlic, 2 tbsp lemon juice, 2 tbsp olive oil, salt
Method: Blend everything until smooth. Season. Drizzle with oil.
Beetroot Risotto
Spectacularly pink.
Ingredients: 3 beetroot (roasted diced), 300g arborio rice, 1 onion, 1L stock, 50g parmesan, knob butter, splash wine
Method: Sweat onion. Add rice, stir. Add wine. Add stock a ladle at a time. Halfway, stir in diced beetroot. Finish with parmesan and butter.
Nutrition
One medium beetroot provides 15% of your daily folate, 10% of your potassium, and 4g of fibre. Rich in betalains (the red pigments), which are both antioxidants and anti-inflammatories. Contains dietary nitrates that convert to nitric oxide, shown in studies to reduce blood pressure and improve exercise performance. About 44 calories. Athletes eat beetroot before events for a reason.