If you’re looking for a vegetable that you can preserve well, look no further than beetroot. There are so many different ways you can do this, as Rob Smith explains

Try growing a variety of beetroot for different colours and tastes

Beetroot is one of those vegetables that divides opinion – you either love its earthy sweetness or you don’t! But with so many ways to prepare and preserve it, from rich beetroot and horseradish relish to Middle Eastern falafels, there’s a way for everyone to enjoy this colourful root.

When people think of preserving beetroot vinegar-pickling often comes to mind. However, around the world beetroot is preserved in many ways, being fermented, dried or even frozen for later use. Your freezer is an excellent tool for storing beetroot, whether roasted, grated, or blended into soups and bakes, so you can enjoy them long after harvest.

‘Alto’ a cylindrical variety for uniform slices

Not all beets are deep red. In fact, orange and golden varieties like ‘Boldor’ won’t stain your hands while white varieties, closely related to sugar beet, are sweeter and less earthy in taste. If you’re looking for easy slicing long beets like ‘Alto’, ‘Cylindra’ and the heritage variety ‘Crapaudine’ (dating back to the 17th century) grow in a more uniform, elongated shape, making them perfect for slicing into rounds for salads, pickling or roasting.