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Perfect in your salad!
Cultivated since 300 BC by Ancient Greeks, beetroot is the taproot portion of a beet plant. At these times, they only ate the leaves and offered the root to their sun god Apollo. Now beetroots are mainly cultivated for their edible roots.
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A LA CARTE
Beetroot, a dark red root vegetable from the Amaranthaceae family, originates from the Mediterranean. Known for its earthy flavor, it’s used in salads, soups, or baking. Rich in nitrates, folate, and antioxidants, it supports heart health and digestion. It can be boiled, roasted, or eaten raw, with minimal cooking to preserve nutrients. Major producers are Russia, the USA, and France.
Beetroot (Beta vulgaris subsp. vulgaris), also known as red beet or table beet, is a dark red root vegetable belonging to the Amaranthaceae family, originating from the Mediterranean region with cultivation dating back to ancient Rome. It is prized for its vibrant purple-red color and earthy flavor, commonly featured in European and North American cuisines. Beetroot is rich in nitrates, folate, manganese, and antioxidants like betalains, which support blood pressure regulation, cardiovascular health, and digestive benefits through its high fiber content. It can be enjoyed boiled, roasted, raw in salads, or juiced, with care to avoid overcooking to preserve nutrients. Major producers include Russia, the United States, and France, with global output exceeding millions of tons annually, making it a staple in nutritious diets.