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Fresh Beetroot Bunch, also known as Chakundar, includes deep-purple beetroot roots with their leafy green tops. The roots have an earthy, gently sweet flavour, while the leaves and stems can be cooked much like spinach or chard, giving you two useful ingredients in one bunch. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.
Roast or boil the roots for salads, grate them into Chakundar Raita, cook them into beetroot halwa, or use them in curries and pickles. Wash the leaves and stems thoroughly, then sauté with garlic and mustard seeds, add to dal and soups, or wilt into stir-fries and pasta dishes.
Can I eat beetroot leaves?
Yes. Wash them thoroughly and cook them like spinach or chard in sabzis, soups, dal and stir-fries.
How can I reduce staining when preparing beetroot?
Wear gloves when handling raw beetroot and use a washable chopping surface.
How do I roast whole beetroot?
Wrap the washed roots in foil and roast until tender. Once cooled, the skin can be rubbed away before slicing.
