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.
A good source of dietary fibre and folic acid. A useful source of vitamin C.
100g of raw Beetroot yields the following:
- Calories – 43
- Total Carbs – 3% of DV
- Protein – 3% of DV
- Dietary Fibre – 11% of DV
- Vitamin A – 1% of DV
- Vitamin C – 8% of DV
- Calcium – 2% of DV
- Iron – 4% of DV
*Percent Daily Values are based on a 2000 calorie diet.
Select beetroot with fresh stems and leaves, and smooth, firm roots.
Storage: Trim tops, carefully wipe away excess dirt, and store in an airtight plastic bag in the refrigerator crisper.