Baby beetroot is a little version of the common beetroot. The beetroot is native to the Mediterranean Basin. Baby beetroots are yellow or red and are about a 1,5cm in diameter. These young beets have a more tender and fine texture then big beetroots. The green leafy portion of the beet is also edible and its texture is similar to that of spinach.
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Baby beetroot is available from France
Fiber, Folate, Iron, Magnesium, Manganese, Vitamin C.
Baby beetroot red
Red baby beetroot has a sweet flavour and is perfect for soups. This red variety is most common and available yearround.View Baby beetroot red
Baby beetroot yellow
Yellow baby beetroot is less sweet, but much fresher taste than the red beetroot. The yellow beetroot is often used in salads. The season is from about October to December.
Baby beetroots should be washed before consuming it. Now the baby beetroots are ready to be eaten, baked, boiled or steamed. The baby beetroot can be used in the same way as common beetroots.Consumption
Baby beetroots are excellent in salads because of their tender texture. This vegetable is usually eaten after being boiled or cooked, but can also be eaten raw. The leaves of the beetroot are edible and are most commonly served steamed in which case it has a taste and texture similar that of spinach.When to eat
Look for beets that are smooth and firm and have no defects on the skin. They should have a dark red or bright yellow colour. Fresh baby beetroots should be stored in the refrigerator and consumed within 1 week.
Did you know?
- The beetroot is also known as the table beet, garden beet, red beet or beet.
- Since Roman times, beetroot juice has been considered an aphrodisiac.
- In ancient times, people only ate the greens from the beet not the root portion.