I would like to feature Beetroot in this article as it is one of the easiest vegetables to grow in most Northland gardens and is so nutritious for vegans, especially being high in iron.
One of the beauties of beetroot is that the whole plant is delicious. The leaves are similar to those of spinach and can be enjoyed steamed with a dash of olive oil a pinch of salt and freshly ground pepper, in a salad mixed with other greens or baked as a pie ‘crust’/ layered in lasagne or any other favourite way you eat spinach or silver beet.
The root of course is great peeled and munched raw, grated or cubed in a salad or roasted, boiled, baked or steamed. Try it in burgers and in chocolate cake. Like all spinaches and chards though, when you have an abundance, just remember not to be tempted to serve the leaves generously for more that 2 - 3meals a week due to the high oxalic acid content.