Earthy, vibrant and naturally sweet, fresh Australian beetroot is a cool-season staple packed with both colour and goodness. Grown in the rich soils of Tasmania, Victoria’s Gippsland and South Australia’s market gardens, it thrives from autumn through spring. Loaded with folate, fibre, and antioxidants like betalains, beetroot is a nutritional powerhouse with a deep, robust flavour. Its tender flesh and rich colour make it ideal for roasting until caramelised, blending into dips and soups, or grating raw into fresh, crunchy salads.
