Beetroot or Beet (Betteraves)

crate of raw beetroot at the French market

Facts about Beetroot or Beet in France

  • France is the second biggest producer of beetroot in Europe behind Italy;
  • According to Aprifel, it’s high in fibre and potassium;
  • Eaten either raw in salads or cooked, beetroot is popular for its particularly sweet character, so ideal with both sweet and savoury dishes;
  • Chiogga (candy beetroot) is particularly pretty and great for serving sliced very thinly in salads or to decorate dishes. Marinate in some walnut/hazelnut oil with some white balsamic vinegar or orange juice for that extra je ne sais quoi! See this Land and Sea salad;
  • To roast: peel and cut into chunks, top with some olive oil, onion slivers, fresh herbs and sesame seeds and roast uncovered (180°C) for 30-40 minutes;
  • Did you know that beetroot and Swiss chard are cousins
  • Storage: whether raw or cooked, keep covered in a sachet or airtight container for up to 5 days in the fridge;

Beetroot Season

Autumn – Winter; October – March.

Recipes with Beetroot/Beet

vegetarian recipes

You might also like