Description

Beetroot is a vibrant, earthy root vegetable celebrated for its deep crimson color and rich, sugary flavor. When roasted, its natural sugars caramelize into a candy-like sweetness, while raw shavings provide a refreshing crunch. From its tender, edible green tops to its robust purple bulb, it is a versatile powerhouse for salads, juices, and hearty winter roasts.

The ancestor of the modern beetroot, the wild “sea beet,” originated along the coasts of the Mediterranean and Atlantic. Ancient civilizations like the Greeks and Romans initially cultivated it only for its leafy greens, using the roots primarily for medicinal purposes to treat fevers and skin conditions. It wasn’t until the 16th and 17th centuries in Germany and Italy that the large, bulbous red roots we recognize today were developed and popularized as a culinary staple.

Beetroot is a hardy, cool-season crop with two main harvest windows. “Baby beets” are a highlight of early Summer, while the main crop is harvested in Autumn. Because they handle frost well, the late-season harvest often produces the sweetest roots, which can then be stored in cool conditions throughout the winter.