Beetroot KG

Beetroot

A native of Southern Europe, beetroot has a vibrant crimson colour which comes from pigments no other vegetable has. Originally the leaves were preferred eating, rather than the roots. In New Zealand, usually it is the roots that are eaten, however, young beetroot leaves are sometimes available. In some countries all parts of the beetroot are regularly eaten. Beetroot is frequently consumed pickled. Baby beetroot leaves may be found in salad mixes.