Beetroot in season in Australia
Beetroot is in season in Australia from all year, and at its peak from January to April. This is the cooler south; the tropical north has its own calendar.
At its best
Grown year-round in Australia, though it is a cool-season staple and sits in Sydney Markets' lists from June through to October.
At the shop
Firm, smooth roots without blemishes. Scaly skin often means a tougher root. If the leaves are still on, they should be fresh and bright green with pinkish veins, and the young ones can be cooked like spinach.
Keeping it
Separate the leaves from the roots before storing. Trim the leaves leaving about 2 cm of stem, and do not cut into the root, as beetroot bleeds. Keep the roots unwrapped in the fridge crisper and the leaves in a plastic bag. Scrub rather than peel before cooking.
Three dinners
- Roast beetroot, goat's cheese and lentil salad Wrap whole beets in foil and roast at 180 C for about 45 minutes, until a skewer slides in.
- Beetroot and potato hash with eggs Grate the beetroot raw with the potato and fry until crisp.
- Beetroot risotto The stock turns deep pink. Finish with parmesan.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.