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Also known as: beet, garden beet, chukandar, table beet
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh beetroots can last 2 to 3 weeks in the refrigerator if the greens are removed. If the greens are left on, they only last 2-3 days.
Yes, beetroot greens are edible and highly nutritious. They can be prepared similarly to spinach or Swiss chard.
Look for beets that are firm, smooth-skinned, and heavy for their size. Avoid those with soft spots or shriveled skin.
Depending on the recipe, red carrots, parsnips, or golden beets are the best substitutes for texture, though the flavor will vary.
Beetroots contain betalain pigments, which are water-soluble and very intense. Use lemon juice or salt to help remove stains from skin or boards.
Yes, raw beetroots are delicious when finely grated into salads or thinly sliced for carpaccio.
It is better to boil them with the skin on and about an inch of the stem attached to prevent 'bleeding' of the color. The skin will slip off easily after cooking.
Beetroots have one of the highest sugar contents among vegetables, but they are still low in calories and have a low glycemic load due to their fiber content.
Beetroots 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.
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