Beta vulgaris (beet) is a plant in the Amaranthaceae family: Beetroot is the taproot portion of the beet plant. It has numerous cultivated varieties: the root vegetable known as the beetroot, a fodder crop, the sugar beet). Beetroot remains have been excavated in Egypt. Ancient Romans considered beets an important health food.

Leaves and root are its edible parts. They are rich in iron, antioxidants, water, vitamins, fibers and mineral salts.

In cooking, Beetroot, deep-red colored, can be served raw as a salad vegetable, or baked, boiled, or steamed. It can be sliced or grated, seasoned with oil, salt, pepper and vinegar. The leaves and stems can be boiled or steamed and eaten as a vegetable: their taste is similar to spinach’s.

Fun fact: basic research have shown Beetroot may protect against liver disease, and also reduce blood pressure and so have an effect on mcardiovascular disease.

Go to ingredients list or read the recipes with beetroot

Ultime ricette con beetroot

Alcune ricette che fanno uso di beetroot tra gli ingredienti
 Beetroot Tagliatelle Beetroot Tagliatelle with speck and mushrooms are a dish elegant [...]