Ingredient
Beetroot
Earthy from a compound called geosmin, which some people taste far more strongly than others — that is the real reason beetroot divides opinion. Roasting whole in foil concentrates the sugars; boiling leaches both colour and flavour into the water.
- Sourcing
- Buy with the leaves still on where you can — they are a good chard substitute and their condition tells you how fresh the root is.
- Varieties
- Red, Golden, Chioggia, Cylindra
- Quality cues
- Firm with smooth, unwrinkled skin. Small to medium roots are sweeter; very large ones can be woody at the core.
- Substitutions
- Carrot, Sweet potato
- Storage
- Twist the leaves off before storing or they draw moisture from the root. Roots keep well in the fridge drawer.
- Shelf life
- 2-4 weeks refrigerated; leaves 2-3 days
Nutrition
Per 100 g
- Calories
- 43 kcal
- Protein
- 1.6 g
- Fat
- 0.2 g
- Carbs
- 9.6 g
- Fibre
- 2.8 g
- Sugars
- 6.8 g
- Sodium
- 78 mg
From USDA FoodData Central (#169145). Raw, edible portion.