Beetroot
A root vegetable with an earthy flavour and natural sweetness, recognisable by its intense red colour. It can be eaten raw, cooked, roasted or grated into soups and drinks.
What it offers and why to use it
A root vegetable with an earthy flavour and natural sweetness, recognisable by its intense red colour. It can be eaten raw, cooked, roasted or grated into soups and drinks. Peel or scrub according to the skin condition. Cut into uniform sizes so that it cooks evenly; it can be cooked in the oven, in steam, boiled, fried or mashed.
Earthy or mildly sweet flavour and a texture that ranges from crunchy when raw to creamy when cooked.
From shopping to cooking
Choose
When buying beetroot, look for firm and heavy pieces with intact skin, without any wet patches, deep bruises, excessive shoots or green parts.
Store
Store in a cool, dark and ventilated place or in the vegetable drawer, depending on the product. Remove any damaged pieces to prevent them from affecting the rest.
Prepare
Peel or scrub according to the skin condition. Cut into uniform sizes so that it cooks evenly; it can be cooked in the oven, in steam, boiled, fried or mashed.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onions, herbs, spices, meats, fish and legumes.
How to substitute it
If you don't have beetroot, you can substitute it with another root or tuber with a similar texture, adjusting the cooking time and sweetness of the dish.
Recipes with beetroot
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