Beetroot is a tasty winter vegetable, that adds an earthy sweetness to any dish. At Cultivate we grow the commonly known red variety, but also the lovely golden and Chioggia (striped), as pictured below. All of these types of beetroots have differing tastes and levels of sweetness. Beetroot is a good source of vitamin B6, a source of dietary fibre, folate, niacin, thiamine and contains a dietary significant amount of potassium. It is especially high in vitamin B6 which is needed for the conversion of fat into energy in the body. It also helps make red blood cells and the feel-good hormone serotonin.
Tends to be a bit sweeter and not as strong of flavour as Red beetroot. It is also easier to clean up from because it doesn’t stain your hands.
Pronounced kee-OH-gee-uh, is known as the candy cane beetroot because of its stunning striped inside. It has an especially sweet and mild earthy flavour which adds a beautiful pop of colour to salads and stir fries. It does not require as much cooking time as other varieties of beetroot.
Tip: If boiling Chioggia beetroot, add a splash of lemon juice or white vinegar to keep the colour from fading.
Use beetroot to brighten up any dish, it can be eaten cooked, raw or juiced and can be prepared in any way imaginable. From dips to crisped, salads, slaws, and soups the possibilities are endless!
Five Ways with Beetroot
Grate a raw beetroot into any salad for a bit of earthy crunch. A grated carrot and beetroot salad is also a good one, with a just a simple orange juice + olive oil dressing!
Roast up some diced beetroot and other winter vegetables with a bit of oil and salt then combine with cooked quinoa, a handful of raisons, sunflower seeds and some greens of choice. Season and dress with balsamic vinegar for a wonderful winter salad.
Sauté beetroot with a mix of other veggies to add a touch of colour to any stir fry.
Beetroot soup is a popular choice, particularly for your purple variety!
For those with a sweet tooth, look up a beetroot brownie recipe, you won’t be disappointed.