Grocery · 500g
Fresh Beetroot
What it is
This is a whole, raw beetroot, a root vegetable known for its deep crimson color and earthy flavor. It comes with its greens still attached, which are also edible. Beetroots are dense and firm when raw, softening considerably when cooked. Their natural sweetness intensifies with heat, making them a versatile ingredient in both sweet and savory dishes. The vibrant pigment can stain, so care should be taken when preparing.
How people cook with it
Beetroot can be prepared in many ways, from roasting to boiling to pickling. Its earthy sweetness complements a variety of flavors.
- Roasted for a sweet side dish
- Boiled and pickled for salads
- Juiced for a vibrant drink
- Grated raw into slaws
To prepare, trim the greens, leaving about an inch of stem attached to prevent bleeding. Scrub the root clean under running water. You can roast them whole, wrapped in foil, until tender, or peel and chop them before boiling or steaming. For a quicker preparation, grate raw beetroot into salads or slaws. The greens can be sautéed like spinach or other leafy greens. Remember that the deep color can transfer to other ingredients and surfaces.
How it differs from similar foods
Unlike pre-cooked or pickled beets, this fresh beetroot offers the full spectrum of flavor and texture. Its raw state allows for maximum versatility in cooking methods, and the inclusion of the greens provides an additional edible component often discarded in processed versions.
Who it is for
Home cooks looking to incorporate a versatile and flavorful root vegetable into their meals.
How to keep the rest
Store the beetroot in the refrigerator. If the greens are still attached, keep them separate or loosely wrapped in a damp cloth to maintain freshness. The roots themselves can be stored in a cool, dark place or in the crisper drawer of your refrigerator for several weeks.