First cultivated by the romans, beetroot is today a not only nationally but worldwide recognised vegetable. Many classic beetroot recipes are associated with central and Eastern Europe. Beetroots earthy presence in the market has led to its common use in menus and recipes today.
Seasonality | Why it’s a good time of year?
Available all year round, Beetroot grows best in the winter months as the cooler weather aids in mass production and crops full of texture and flavour!
Taste | Flavour and cooking options
Belonging to the same family as chard and spinach, both the leaves and root can be eaten with the leaves delivering a bitter taste whereas the round root is sweet. Appearing a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.
Region | Where is it Coming from?
Sydney Basin | New South Wales
Known as a superfood, beetroot is known to add significant nutritional value to its consumers. Being an excellent source of folic acid and a very good source of fibre, beetroot fibre has proven to increase white blood cells which are responsible for detecting and eliminating abnormal cells. Red beetroots have been ranked as one of the 10 most potent antioxidant vegetables and are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.