We love our beetroots here at the farm - from their sweet, earthy flavours to their versatility in the kitchen. There are plenty of ways to eat them - whether raw, roasted fried or pickled - beetroots have your back. To enjoy raw, try slicing them up or grating into a salad. If you want something heartier, they are great roasted for 30-40 minutes with olive oil, thyme and salt. Once roasted, they can be enjoyed however you like - mix into a beetroot risotto to get a brightly coloured meal, blend into a houmous or dip with beans and tahini, add to a couscous salad with roast carrots, onions and whatever other veg you have to hand... the options are endless.

These edible pink orbs are also packed with nutrients - they're a great source of iron and folate. They get their red colour from anti-oxidants betalains, plus contain other antioxidants and amino acids like betaine and tryptophan, which have both been suggested to support wellbeing. Tryptophan is a building block for serotonin and melatonin, while betaine has anti-inflammatory effects.