Bunched Beetroot


Bunched beetroot, also known as beet bunches or baby beets, are young and tender beetroot plants harvested with their leafy tops intact. These vibrant and colorful root vegetables are a popular addition to salads, side dishes, and even desserts. Bunched beetroot comes in various hues, including deep red, golden, and striped varieties, adding a visually appealing element to any dish. With their earthy and sweet flavor, bunched beetroots are a versatile ingredient that can be enjoyed both raw and cooked, making them a nutritious and delicious addition to your culinary repertoire.


Bunched beetroot is a nutrient-dense vegetable that offers various health benefits:

  • Fiber: It is a good source of dietary fiber, which supports digestive health and helps regulate blood sugar levels.
  • Vitamins and minerals: Bunched beetroot is rich in essential vitamins and minerals, including vitamin C, folate, manganese, and potassium.
  • Antioxidants: It contains betalains, a group of antioxidants that have anti-inflammatory and detoxifying properties, supporting overall health.
  • Low in calories: Bunched beetroot is low in calories and fat, making it a great addition to a balanced and healthy diet.

(Priced per Bunch)

SKU: VBB Category:


Recipe: Roasted Bunched Beetroot with Goat Cheese and Walnuts


  • 4 bunched beetroots, washed and trimmed (leaving about an inch of the stems intact)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 ounces goat cheese, crumbled
  • 1/4 cup walnuts, roughly chopped
  • Fresh parsley or dill, chopped (for garnish)


  1. Preheat the oven to 400°F (200°C).
  2. Place the bunched beetroots on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Toss to coat evenly.
  3. Roast the beetroots in the preheated oven for about 40-45 minutes or until tender. Check for doneness by inserting a fork into the beetroots; they should be easily pierced.
  4. Once roasted, remove the beetroots from the oven and let them cool slightly. Once cool enough to handle, peel off the skin using your fingers or a small knife. The skin should come off easily.
  5. Slice the roasted beetroots into rounds or wedges and arrange them on a serving platter.
  6. Sprinkle the crumbled goat cheese and chopped walnuts over the beetroots.
  7. Garnish with fresh parsley or dill.
  8. Serve as a side dish or as part of a salad.

Additional information

Weight 0.12 kg


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