Beetroot (rødbede) // Season: all year round ❄️🌼☀️🍂
Grandma Sita loves delicious BEETROOT (RØDBEDE) because you’ll never get bored with this all-year round tasty veggie in Denmark. Grandma Sita got some beetroots from LØS market – and ready, set, cook!
What can you do with beetroot? It can be roasted, boiled or steamed, peeled, and then eaten warm as a delicacy cooked, pickled, and then eaten cold as a condiment or peeled, shredded raw, and then eaten as a salad.
Eating local and seasonal fruit & vegetables helps to reduce food waste, saves resources, improves food quality and healthy habits and boosts the local economy. Win-win!
📷 by @claws_q
The beetroot is the taproot portion of a beet plant. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); Besides being used as a food, beets have uses as a food colouring and as a medicinal plant. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet. Source: wikipedia
- NUTRITION
Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. For example, help to keep the blood pressure in check and can even help to improve athletic performance!
Source: Healthline
Nutrition information for major nutrients of 100g of beetroot
|
Calories |
43 |
|
Carbohydrates |
10 g |
|
Fiber |
2.8 g |
|
Sugars |
7 g |
|
Fat |
0.2 g |
|
Protein |
1.6 g |
|
Vitamin A |
33 IU |
|
Vitamin B1 |
0 mg |
|
Vitamin C |
4.9 mg |
|
Vitamin D |
0 IU |
|
Iron |
0.8 mg |
|
Calcium |
16 mg |
|
Potassium |
325 mg |
- CULTIVATION
The Beets were domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks and Romans. By the Roman era, it is thought that they were cultivated for their roots as well. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.
The table beet is also referred to as the garden beet, blood turnip or red beet. Beet tops are extremely high in Vitamin A, while the beet root is a good source of Vitamin C. These cool weather veggies are fairly easy to grow. Most types of beet plants are tolerant of heat, but truly thrive in temps between 60-65 F. (15-18 C.) in full sun and can withstand chilly temps shy of freezing. They can be planted 30 days before the frost free date of your region.
Beet greens are the scarlet stems and the green leaves attached to them. They are completely edible and have a flavor like Swiss chard or like many other dark greens but sweeter.
Source: gardeningknowhow.com
- LOCAL PRODUCERS ♻️
If you live in a cool climate like Denmark, cultivating beets is the perfect garden project for you. There are many local farms and gardens where you can choose and pick beetroot by yourself in Denmark! To find your nearby place, please click below:
- USES
Usually the deep purple roots of beets are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. Pickled beets are a traditional food in many countries.
Betanin, obtained from the roots, is used industrially as red food colorant, to improve the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy, and breakfast cereals, among other applications. The chemical adipic acid rarely occurs in nature, but happens to occur naturally in beetroot. Beetroot can also be used to make wine.
Source: gardeningknowhow.com
- PLANT-BASED RECIPES🌱
👉🏼 Beetroot soup by Grandma Sita
- DID YOU KNOW
Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162.
Source: wikipedia