Australian Grown Red-Tops Beetroot Bunch

Fresh Roots with Tender Greens

Bring bold colour and vibrant flavour to your kitchen with our Australian grown red-tops beetroot bunch — fresh, flavourful roots complete with crisp, leafy green tops. This premium produce delivers dual culinary value: the sweet-earthy beetroot bulb and the tender, versatile beet greens. Perfect for home cooks, food-service chefs and independent retailers seeking premium ingredients with visual impact.

Why you’ll love this bunch:

Double the value and texture – The rich red beetroot bulbs offer a sweet, earthy flavour, while the fresh tops deliver a mild green-leaf crunch that rivals spinach or chard.

Visual appeal plus flavour impact – The bright red roots and lush green leaves add striking colour and texture to salads, sides or chef-style dishes.

Versatile in the kitchen – Roast the beetroot for deep flavour; sauté or steam the tops like you would spinach; slice raw for crisp salad accents. 

Fresh and regenerative Australian produce – Grown locally with care to supply boutique retailers and premium food-service operations who value integrity, freshness and provenance.

Nutrition plus sustainability – By using both root and greens, you maximise yield, minimise waste and deliver nutrients. The leafy tops are rich in vitamins and add a layer of smart, sustainable cooking. 

Serving suggestions:

Roast the beetroot bulbs with olive oil, sea salt and a sprig of thyme; toss the cooked greens with lemon, garlic and toasted almonds for a side dish that sings.

Slice the raw roots thinly, pair with a goat cheese crumbled salad, baby beet greens and citrus vinaigrette for a vibrant starter.

Sauté the beet greens with garlic and chilli, stir through warm grains or pasta — use the roasted root cubes as garnish for texture and colour.

Use whole leaves and roots on a grazing board: add some humus, roasted nuts and microgreens for elevated foodie presentation.

Storage & preparation tips:
To keep your red-tops beetroot bunch at peak flavour, store unwashed in the fridge inside a perforated bag or loosely wrapped in a damp paper towel. Use within 3-4 days for best texture and colour. When ready to cook or serve, rinse the whole bunch, trim off any root tail, and separate the greens if you wish to cook them quickly. For the roots, scrub gently and roast or boil until tender. For tops, sauté light and fast to retain their vibrancy.