Vegetable Root osolocal2u | Beetroot Red Loose

Description/Taste:
Red beetroot, characterised by its deep burgundy hue, is the most commonly recognised variety of this earthy vegetable. Its rich, crimson flesh is encased in a thin skin, and it offers a sweet yet distinctly earthy flavour. The intensity of the earthiness can vary, but it's this unique taste that has made beetroot a beloved or debated vegetable for many.

Seasons/Availability:
Red beetroots are widely cultivated in the UK and are available throughout the year, with peak seasons from late summer to early winter. Their adaptability to cooler climates ensures a robust yield during these months. To ensure year-round availability, red beetroots are also imported from European countries during off-peak seasons.

Uses & Flavour Pairings:
Red beetroots are incredibly versatile and can be consumed raw, roasted, boiled, pickled, or even juiced. Their deep colour can stain, which has led to their use as a natural food dye. They pair beautifully with goat cheese, citrus fruits, walnuts, dill, and horseradish. The green tops, if fresh, are also edible and can be sautéed or used in salads.

Nutritional Information & Allergens:
Red beetroots are nutritionally dense, providing essential vitamins and minerals like folate, manganese, potassium, iron, and vitamin C. They are also known for their high concentration of nitrates, which can promote heart health. Naturally gluten-free, beetroots are generally safe for consumption, though they can cause beeturia (red urine) in some individuals – a harmless condition.

Preparation and Storage:
To prepare, wash the beetroot thoroughly and trim off the greens, leaving a small stub to prevent the beet's colour from bleeding during cooking. While peeling is optional, it's often preferred for mature beetroots. Store red beetroots in a cool, dry place or in the refrigerator's vegetable drawer for extended freshness.

History:
Beetroots have been cultivated since ancient times and have various uses, from food to medicine. Their natural sweetness even led to their use as a sugar source in the 19th century.