Beetroot

Deeply earthy, sweet, and slightly mineral. They have a distinct 'dirt' aroma that balances well with salty fats like feta or acidic dressings. Choose golden or candy-striped varieties if you want a milder, less earthy hit.

Plenty of folate to make healthy red blood cells, and manganese to help get energy from your food. But the deep red colour is down to betalains, powerful pigments that research suggests are good for reducing inflammation. Don't peel them, just scrub well — most of the good stuff is in the skin.

Look for firm, heavy beets with smooth skin. If the greens are still attached, they should be bright and crisp. Avoid anything shrivelled or soft. Small to medium beets are usually sweeter and less woody than the massive ones.

Cut the greens off as soon as you get home or they will suck the moisture out of the root. Store the beets in a breathable bag in the fridge crisper drawer. They’ll stay firm for weeks. Store the greens separately and use them within a few days.

You can roast them whole in foil to make the skins slip right off. Grate them raw into salads for crunch, or boil them for a softer texture. Don't throw away the leaves; sauté them with garlic and olive oil just like spinach.