A native of Southern Europe, beetroot has a vibrant crimson colour coming from pigments not seen in any other vegetable. Originally the leaves were preferred for eating more than the roots, but in New Zealand it is normally just the roots which are eaten - although in some countries all parts of the beetroot are regularly eaten. It is one of the few vegetables that is consumed more frequently pickled than in other ways.

Several varieties are commonly available with roots varying in shape from round to spherical. Flavour variations are very subtle. A golden beet variety exists but this is seldom seen in New Zealand.

What to look for

Roots should be smooth with a firm skin and deep red colour. The leaves, if they're still attached, should not be floppy. They should be bright green with pink / red veins. Avoid roots with scaly areas around the top surface, they tend to be tougher. Buy small quantities regularly to guarantee freshness.

How to keep

Beetroot should be stored at 0ºC with a relative humidity of 90 - 100%. In an acid environment the colour pigments are more stable than at a higher pH. This is why pickled beetroot has such a good colour. At an alkaline pH the colour dissipates to a brownish purple.

CONSUMER STORAGE: The roots should be put in the fridge in the crisper. Don't wrap them. The leaves should be put in the fridge too, but in a plastic bag.

Nutritional value

Beetroot contains some fibre, potassium and B group vitamins – particularly folate. It also contributes a small amount of iron and vitamin C. Beetroot contains a unique group of red pigments called the betalains, which are responsible for the vegetable’s high antioxidant potency.

How to prepare

When you are boiling beetroot, try not to break the skin or it will bleed and lose its colour. Before baking or microwaving, however, you must pierce the skin or the beetroot may explode. The skin is easily removed once it’s cooked, cool and rub it off with your fingers.

Ways to eat this vegetable

Beetroot can be boiled, steamed or micro waved.

When you can get it

You can buy beetroot all year round. It’s most plentiful from November until April.


Vegetable information kindly provided by www.vegetables.co.nz