Beetroot

This is April’s product of the month.

Here are some key points:

1. Botanical Information:
   • Scientific Name: Beta vulgaris
   • Family: Amaranthaceae
   • Genus: Beta
2. Varieties:
   • Beetroots come in various varieties, each with its own characteristics. Common types include red beets, golden beets, and Chioggia beets (with red and white rings).
3. Cultivation:
   • Beets are biennial plants but are typically grown as annuals for their roots.
   • They prefer well-drained, loose soil and can be cultivated in cool climates.
   • Beets are suitable for both home gardens and commercial farming.
4. Characteristics:
   • The edible part of the beet is the fleshy, bulbous root, which is usually a vibrant red or purple color, although other colors like golden and white are also available.
   • Beet leaves, known as beet greens, are green and can be cooked or used in salads.
5. Nutritional Content:
   • Beetroots are low in calories and high in essential nutrients.
   • They are a good source of fiber, folate, manganese, potassium, and vitamin C.
   • Betanin, the pigment responsible for the red color in beets, is a powerful antioxidant.
6. Health Benefits:
   • Beets have been associated with various health benefits, including improved blood pressure regulation, enhanced exercise performance (due to nitrates), and potential anti-inflammatory effects.
   • The fiber content in beets supports digestive health.
7. Consumption:
   • Beetroots can be consumed in various ways, including raw, roasted, boiled, or pickled.
   • They are often used in salads, soups, and stews, and their sweet flavor can be enhanced when roasted or grilled.
   • Beetroot juice is popular for its vibrant color and potential health benefits.
8. Harvesting:
   • Beetroots are typically ready for harvest 8-10 weeks after planting, depending on the variety.
   • They can be harvested when they reach a desirable size, usually around 1 to 3 inches in diameter.
9. Storage:
   • Beetroots can be stored in the refrigerator for several weeks, especially if the leaves are removed.
   • Beet greens should be used soon after harvest or stored separately from the roots.
10. Global Production:
    • Beetroots are grown in many countries with temperate climates.
    • Major producers include Russia, the United States, France, and Germany.
11. Culinary Uses:
    • Beetroots are used in a variety of dishes, such as borscht (a traditional Eastern European soup), salads, and side dishes.
    • Pickled beets are a popular condiment, and beetroot powder is used as a natural food coloring.
12. Allergies and Precautions:
    • Some individuals may experience beeturia, a condition where urine turns red or pink after consuming beets. This is generally harmless but may be alarming to some people.

Beetroots are not only delicious but also provide a colorful and nutritious addition to a balanced diet. Their versatility in the kitchen, coupled with potential health benefits, makes them a popular choice for many culinary applications.

RECIPE:

Beet and cashew paste

INGREDIENTS:

3 beets, peeled and diced

2 cups of cashews soaked in water for 3 hours or overnight

4 tablespoons of olive oil

Salt

1 clove of garlic

Black pepper to taste

PREPARATION:

Preheat the oven to 200ºC.

Place the beets on a baking tray with a little water and roast for 45 minutes. Leave to cool.

Place all the ingredients in a food processor and blend until you have a uniform paste.

Store in a sealed container in the fridge.