A favourite in British salads (cooked and pickled in vinegar), beetroot may be a vegetable with dark purple skin and pink/purple flesh. It’s also enjoyed something of a deserved comeback in recent years. Its earthy, rich, sweet flavour and vibrant colour lends itself to a spread of both sweet and savoury dishes.
Beetroot is a close relative of spinach and chard, and has good nutritional content – it is also reckoned to be an good detoxifier.
Originally the leaves were preferred eating, instead of the roots. Usually it’s 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 usually consumed pickled. Baby beetroot leaves could also be found in salad mixes.
Several varieties are available with roots varying in shape from round to spherical. Flavour variations are very subtle. Golden and Chioggia beetroot are new varieties
How to Choose the Beetroot Wholesaler?
Raw beetroot taken from beetroot wholesaler should have fresh (not wilted) stalks and firm roots intact.
Roots should be smooth with a firm skin and deep red colour. Avoid roots with scaly areas round the top surface as they have a tendency to be tougher. If the leaves are still attached, they ought to not be floppy; they should be bright green with pink/red veins. Buy small quantities regularly to ensure freshness.
Prepare for Beetroot
To cook whole, wash but don’t peel, then cut the stalks to 2.5cm and leave the root at the bottom; If either are trimmed more than require, the beetroot’s colour will bleed. Bake in oven at low temperature for 2-3 hrs, either wrapped in foil or in a little water in a lidded casserole dish. Alternatively, prepare it within the same way, then simmer for around 1 hr.
You can also eat beetroot raw, peeled and grated into salads and slaws, or finely served as a ‘carpaccio’. Wash and trim the leaves to use in salads and or as a garnish.
Trim root end and scrub. Leave skin intact until cooked to prevent colour loss. Peel when cooked. For salads, use raw or cooked, grated or sliced. Peel, cut to size and roast; Young beetroot might not need peeling. When boiling beetroot, don’t break the skin or it’ll bleed and lose its colour. Before microwaving, pierce the skin or the beetroot may explode. The skin is definitely removed once the beetroot is cooked. Wait until cool and rub the skin off.
Store Beetroot Wholesaler
Fresh beetroot will keep for several weeks in a cool, and dark place. You can also buy vacuumed-packed cooked beetroot, which an excellent for preserving and roasting and it’s easy to simply chopping and adding to salads – these will last for several months within the fridge.
Store roots within the crisper of the refrigerator; it’s not necessary to wrap them. Store young leaves in a bag within the crisper.
Ways to Cook Beetroot
- Roast, chop and dress with walnut oil and chives. Bake in vegetable oil and cumin seeds, then dot with feta and bake again. Boil for a couple of minutes, drain and serve with olive oil or butter. Juice from raw and blend with juice for a vitamin-rich drink.
- You can Boil, steam, microwave, and roast the beetroot.
- Beetroot roots are often eaten cooked, raw or juiced. Young leaves can be eaten like spinach – boiled, steamed, microwaved, stir fried or used raw in salads.
Nutrition of Beetroot
Beetroot is a best source of vitamin B6 , a source of dietary fibre, folate, niacin, thiamin and vitamin C and contains a dietary significant amount of potassium.
Availability of Beetroot Wholesaler
All year but July through January, truly fizzling out during February and March. you can try growing it in your garden or allotment, as it’s generally trouble-free.