Beetroot

The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.

Usually the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. The green, leafy portion of the beetroot is also edible. The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. 

Beetroot can be roasted, boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beetroot is a traditional food in many countries.

Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. In a 100-gram  amount providing 43 kilocalories of food energy, raw beetroot is a rich source  of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content

Best beetroot recipes:

• Beetroot salad.
• Chocolate beetroot cake.
• Roast beetroot and root vegetables and goat's cheese. 
• Beetroot, apple and ginger juice.
• Beetroot hummus. 
• Smoked mackerel, beet and apple salad