Beetroot

This beautiful root vegetable can be boiled, roasted or eaten raw.

Alternative Name

Beet, table beet, garden beet, red or golden beet

Scientific Name

Beta vulgaris

Health benefits

Heart

Scroll

Beetroot is a rounded root vegetable, most commonly with red-purple flesh. The green, leafy portion of the beet is also edible and often used in salads. The colour of beetroot is due to phytonutrients called betalains. Yellow, white and striped beetroot varieties also occur.

Information for farmers+

Harvesting
Beetroot greens may be harvested when of sufficient size but excessive removal of the leaves inhibits the enlarging of the root, which is best harvested young and tender when they have the best flavour.

Postharvest storage temperature
Optimum storage is 0°C. Beetroot is compatible with ice cooling.

Controlled atmosphere storage
Modified atmosphere storage has only a slight effect on beetroot and is primarily beneficial for fresh cut product.

Ethylene sensitivity
Low sensitivity to ethylene.

Humidity storage
A primary cause of beetroot postharvest deterioration is a loss of water causing softening and loss of weight. It should be stored at 95% relative humidity.

Disease & infection
One of the primary causes of loss after harvest is decay due to various rot-causing pathogens (soft bacterial rot, black rot, Rhizoctonia violacea, Sclerotinia sclerotiorum).

Preparation & Storage+
Peel before or after cooking. Keep in vegetable drawer of fridge.
Beetroot.jpg

Veggy tip

Beetroot can be roasted with skin on; it will rub off when cooked.