Beetroot

Firm beetroot with deep purple flesh and the earthy sweetness that either wins people over or does not. Small and medium roots are sweeter and more tender; the very large ones turn woody at the centre, so we sort those out.

Roast them whole in foil until a knife slides in, then peel and dress with lemon — that is the version most people convert on. Otherwise: grated raw into a salad, boiled and cubed into a raita, blitzed into a hummus, or juiced with carrot and ginger.

Look for firm roots with smooth skin and no soft or shrivelled areas. If the leaves are still attached and look fresh, that is a good sign of a recently pulled beet.

Cut the leaves off before storing — they keep drawing water from the root. Then the fridge, unwashed, in the salad drawer.

Two to three weeks refrigerated. Beetroot stains everything it touches, so cut it on something you do not mind marking.