Beetroot Botanical Name: Beta vulgaris (Chenopodiaceae)
General Description/History: - Related to the silverbeet and sugarbeet - A spherical root crop tuber - Red/purple skin often streaked with white - Leafy stalks which may be used in the same way as silverbeet - Dark red/purple flesh which is crisp and juicy - Roots are 6-8cm in diameter. Select beetroot with fresh stems and leaves, and smooth, firm roots. Wash in cold water leaving root and stem intact and being careful not to break the skin. This prevents bleeding during cooking. Cook the beetroot in boiling water for about 45 minutes or until tender. When cooked remove the skin taking care not to let the juice stain cutting boards, skin or clothing. Beetroot grows best under cool conditions. Production during the hot summer months will be restricted to higher altitudes. Crops grown in cool weather produce roots of superior quality (high sugar content and dark internal colour). Beetroot has a fair tolerance to moderate frosts. Cultivars suitable for the fresh market must have strong, large tops and produce smooth globular shaped roots. Beetroot is propagated from seed and frequent irrigation is required as a lack of moisture results in stringy, tough vegetables. The beetroot originated in southern Europe. Originally the beet leaves were used more than the root. It is believed to have started to be developed and cultivated in the Middle Ages.
Alternative Names: Beet
Varieties: Please click pictures to see seasonality
Baby
Growing Areas: QLD - Queensland VIC - Victoria
Nutritional Value: A good source of dietary fibre and folic acid. A useful source of vitamin C. 175kJ/100g.
Storage/Handling: 0°C and 90 -100% relative humidity. Consumer Storage: Trim tops, carefully wipe away excess dirt, and store in an airtight plastic bag in the refrigerator crisper.
Recipes:
Beetroot Juice	Energy Salad Sandwich	Salad and Cheese Pita Pocket Sandwiches
Tangy Beetroot Dip	Apple and Lentil Salad