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Hard to miss, this beautiful, bright red-purple root vegetable is enjoying new popularity. It looks exquisite on the plate and tastes delicious with many other flavours. A very economical vegetable, too, as the whole plant can be eaten. The green leaves with their purple stalks make good eating steamed and served with other vegetables.

Note: The salicylate content of beetroot increases from low to moderate if eating the tinned variety.
Category: Vegetable
In Season:
To Buy:
Look for smooth bulbs and fresh sprightly leaves. Avoid bulbs that are faded in colour or split anywhere.
To Store:
Bulbs store in the crisper for up to two weeks but the leaves should be eaten within 2 - 3 days.
Tips & Tricks:
When handling beetroot wear rubber gloves to prevent staining your fingers.
Cooking Tips:
To bake beetroot, thoroughly wash the bulb, leaving about 3 cm of stalk and the entire root. Add 1 tbsp olive oil to the roasting pan and 3 tbsp water. Cover tightly with foil and place in a medium oven for 1 1/2 - 2 hours (depending on the size of the bulb). Test to see if it's tender by piercing it with a skewer. Wait until it's cool enough to handle before peeling.

Nutrition per Per serve:

Weight (grams):
Carbohydrates, g:
Protein (g):
Saturated Fat, g :
Energy (kJ):
Moderate GI 55 - 70:
Fat (g):
Vitamin C:

Benefits the Following Health Conditions:*

Find recipes with Beetroot

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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