In some countries all parts of the beetroot are regularly eaten. Beetroot is frequently consumed pickled. Baby beetroot leaves may be found in salad mixes. Several varieties are available with roots varying in shape from round to spherical. Flavour variations are very subtle.
Roots should be smooth with a firm skin and deep red colour. Avoid roots with scaly areas around the top surface as they tend to be tougher. If the leaves are still attached, they should not be floppy; they should be bright green with pink/red veins. Buy small quantities regularly to guarantee freshness.
Beetroot roots can be eaten cooked, raw or juiced. Young leaves can be eaten like spinach – boiled, steamed, microwaved, stir fried or used raw in salads.