…and from our readers

My favourite is a beetroot fritter. Just make a fritter like you would with any other root vegetables, making sure to salt and squeeze the water out.

Adam Parker, Norway

I make homemade pickled beets. They are a staple in my native region, where they are often served with braised meats, roasts and meat pies.

Laurie Martin, Quebec

I grow my own. I chop the beet leaves and stalks and sauté them with a little butter and garlic. They taste like spinach. The beets, I peel and roast.

Christine Pearson, Su olk