Beetroot evolved from wild sea beet found along coastlines from England to Oman. Its botanical name Beta comes from the Celtic 'bett' meaning red and root from the late Old English rōt.

An Assyrian text of around 800 BCE describes beetroot growing in the Hanging Gardens of Babylon, one of the seven wonders of the ancient world. The ancient Greeks and Romans ate the leaves and used the leaves and roots medicinally. Hippocrates bound wounds with beetroot leaves and the plants were also used to treat fevers, constipation and skin conditions. Early Roman recipes suggest cooking the leaves with wine and honey.

By the 16th century the roots had become more bulbous and were being eaten. Beetroot became especially popular in central and eastern Europe, where many classic dishes such as the famous borscht soup evolved. During the 17th century wine was often coloured with beetroot.
In Victorian Britain, the roots were added to sweet dishes such as cakes and puddings in addition to their savoury uses in soups and salads. The Victorians also used beetroot juice as a hair dye. Today beetroot juice is sometimes added to strawberry jam, tomato paste and ice cream to improve their colour.

Rather than use malt vinegar which can be harsh and needs to be balanced with sugar, I’ve used raw apple cider vinegar (5%+) and flavoured with bay leaves, sea salt, mustard seeds and dried chillies for a spicy kick. Once the beetroot has been eaten, drink the liquid as a morning shot. #Global Apron