Beetroot

Beetroot is a vegetable with a deep red color, a result of its high content of vitamins and minerals. It is known for its sweet taste and numerous nutritional properties and belongs to the Beta vulgaris Chenopodiaceae family.

The sowing of beetroot usually takes place in the spring or autumn in fertile and well-drained soil. It requires regular watering and fertilization for proper growth. Beetroots are harvested when they reach a size of about 5-8 centimeters.

Beetroot can be consumed in various ways:

• Raw: Grated in salads or soups
• Cooked: Boiled, roasted, or steamed
• As juice: Rich in vitamins and antioxidants
• Pickled: A popular accompaniment to many dishes

Contains:

• Vitamins: C, B9 (folic acid)
• Minerals: Potassium, manganese
• Nitrates: Linked to improved athletic performance and heart health
• Antioxidants: Help protect cells from free radicals

Regular beetroot consumption is associated with:

• Improved heart health
• Reduced blood pressure
• Increased endurance
• Anti-inflammatory action

Planting/cultivation instructions for beetroot are included with every purchase.