beetroot
Also known as: beet, garden beet, table beet, red beet, chukandar, remolacha, beterraba
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Also known as: beet, garden beet, table beet, red beet, chukandar, remolacha, beterraba
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Earthy roasted beets, crisp greens, toasted walnuts, and tangy feta cheese come together in this vibrant salad. A zesty homemade lemon vinaigrette ties it all together for a perfect light lunch or side dish.
Earthy roasted beets and salty feta cheese tossed with fresh arugula and a bright lemon-dill vinaigrette. This vibrant and light salad is a perfect, colorful side dish for any meal, ready with minimal effort.
A vibrant and refreshing salad featuring tender boiled beets tossed in a zesty lemon and dill vinaigrette. This simple, healthy side dish is ready in minutes and adds a beautiful splash of color to any meal.
A refreshing and vibrant salad featuring earthy cooked beets and crisp mixed greens, all tossed in a simple, light maple-dijon vinaigrette. A perfect, low-calorie side dish ready in minutes.
A refreshing and earthy salad featuring tender cooked beets, fresh dill, and a zesty lemon vinaigrette. This vibrant, healthy side dish is incredibly simple to prepare and adds a beautiful splash of color to any meal.
Fresh beetroot typically lasts 2 to 3 weeks in the refrigerator if the greens are removed and it is stored in a plastic bag.
It is best to blanch or fully cook beetroot before freezing; raw beetroot can become grainy and lose texture when thawed.
Look for firm, smooth-skinned roots with no soft spots or bruising. If the greens are attached, they should be bright and not wilted.
Carrots or parsnips provide a similar earthy sweetness and texture, while radishes can substitute for the crunch in raw applications.
Scrub the root gently under cold water. Do not peel before boiling or roasting to prevent the color from 'bleeding' out.
Yes, beetroot is delicious raw. It is commonly grated into salads or thinly sliced for carpaccio.
This is a harmless condition called beeturia, caused by the excretion of betanin pigments found in the vegetable.
Yes, beetroot greens are highly nutritious and can be cooked similarly to spinach or Swiss chard.
Beetroot is particularly high in Folate (Vitamin B9), Manganese, Potassium, and Vitamin C.
beetroot is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 1.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →While some Vitamin C is lost during heating, the nitrates and fiber remain largely intact. Roasting is the best method to preserve flavor.