Beet, table beet, garden beet, red or golden beet
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.
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.
Low sensitivity to ethylene.
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).
|Qty per serve||% RDI per serve||Qty per 100g|
|Energy||140 kJ||2%||187 kJ|
|Protein||1.3 g||3%||1.7 g|
|Fat, total||0.1 g||0%||0.1 g|
|– saturated||0 g||0%||0.0 g|
|Carbohydrate||5.8 g||2%||7.7 g|
|– sugars||5.8 g||6%||7.7 g|
|Dietary fibre, total||2.6 g||9%||3.5 g|
|Sodium||37 mg||2%||49 mg|
|Folate||90 µg||45% RDI||120 µg|
Beetroot can be roasted with skin on; it will rub off when cooked.