Beetroot evolved from wild seabeet[1] and has been eaten since prehistoric time[2], today it is commonly used throughout much of Europe especially in Slavic soup dishes like Borsht[3] and Botvinya[4].
Fresh beetroot, high in iron and potassium[5], is sweet and earthy[6] and it’s so easy to add to salads or couscous to give it that extra zing.[7]
Although best known in its deep red form beetroot actually comes in a great variety of colours.
In particular look out for the mild sweet and visually alluring golden beetroot[8].
Did you know?
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Beets have been used throughout history for medicinal purposes[9], the ancient Greeks used them as a remedy for constipation.
[10].
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Rich in nitrates, reducing blood pressure and increasing stamina are just some of the benefits of drinking beetroot juice.[11]
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Wear gloves when cutting and keep white shirts away as handling beetroot can leave a very stubborn stain![12]
Top tips
What can’t you do with beetroot! Beets are so versatile they can be freshly grated, made into soup, boiled, roasted or made into chutneys.
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Tender baby beetroots can be grated raw in salads or how about making beetroot hummus[13] or beetroot wine[14].
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Buy beets with leaves attached and cook them like spinach and add to stir-fries[15] – they’re delicious and high in iron[16].
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To cook whole, wash but don't peel, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours.[17]
Recipe suggestions
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References
[1] P.74 Jacques L. Rolland, The Food Encyclopedia, Robert Rose Inc 2006
[2] P.74 Jacques L. Rolland, The Food Encyclopedia, Robert Rose Inc 2006
[3] P.46 Christine Ingram, The Vegetable Identifier
[4] http://www.foodreference.com/html/art-beets-beetroot.html
[5] P.46 Christine Ingram, The Vegetable Identifier
[6] http://www.bbcgoodfood.com/content/knowhow/glossary/beetroot/
[7] P.25 Kathryn Hawkins, The Allotment Cookbook, New Holland
[8] P.74 Jacques L. Rolland, The Food Encyclopedia, Robert Rose Inc 2006
[9] P.1036 Audrey Ensminger, The Concise Encyclopedia of Foods and Nutrition
[10] P.74 Jacques L. Rolland, The Food Encyclopedia, Robert Rose Inc 2006
[11] http://news.bbc.co.uk/1/hi/8186947.stm http://www.bbc.co.uk/news/10433877
[12] P.46 Christine Ingram, The Vegetable Identifier
[13] http://www.nigella.com/recipes/view/beetroot-hummus-2308
[14] http://www.beetrootrecipes.co.uk/how-to-make-beetroot-wine/
[15] P.25 Kathryn Hawkins, The Allotment Cookbook, New Holland
[16] P.46 Christine Ingram, The Vegetable Identifier
[17] P.25 Kathryn Hawkins, The Allotment Cookbook, New Holland