Beet Root

The beet root (red beet) belongs to the goosefoot family (Chenopodiaceae) and is a tuber vegetable.  Because of its high iron content, it was a very important natural remedy in the past.

Its red pulp is due to its high concentration of betanin and some anthocyanins.  Beet juice’s intense colour is used in the food industry as a natural dye or food colouring. Beet root originated in the Mediterranean region but is now cultivated throughout Europe. Chioggia with its white and red rings is a beet root variety cultivated in Italy. Less common are white and yellow beets which are mostly grown by enthusiasts in small gardens and are only occasionally available commercially.  Whether red, yellow or white: All have a typical, slightly sour taste.  During the main harvest time, beet root leaves can also be cooked like spinach and are very nutritious.

Season: From August to April

Nutritional Value: Beet Root – Swiss food composition database


Did you know...?

Beet roots have a lot of potassium and compared to other vegetables, also are high in carbohydrates.

1 portion a day corresponds to:

A small beet tuber