These New Zealand beetroots taste deeply earthy, mimicking the mineral-rich soil they've been pulled from.
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. The roots have a high sugar content making them much sweeter than the leaves which can be slightly bitter.
The leaves of these larger beetroots are tougher than their 'baby' counterparts. They can be eaten, but it's to cook them first to soften.
