It blushes for our well-being
Beetroot is mainly distinguished by its red color. The different pigments in beetroot are thought to contain substances with antioxidant properties. Its flavonoid content is constant, even after cooking. This means that beetroot is one of the rare vegetables to contain betalains, to which it owes its marked red color…which stains!

Don’t throw away the leaves! Even the leaves are good for you.  They are also edible and contain valuable antioxidants, lutein and zeaxanthin, notably good for eye health.

Beetroot is also a source of:

  • vitamin B9 (for cellular renewal, particularly important for pregnant women for fetal development, growing children, and for convalescents).
  • fiber (for good bowel function, promotes satiety).


Cooked beetroot also contains:

  • vitamin A
  • potassium
  • magnesium
  • iron

When is the right
time to eat it?

All year.

Beetroot is available cooked year-round. Raw, it is in season from May through October.

  • January
  • February
  • March
  • April
  • May
  • June
  • July
  • August
  • September
  • October
  • November
  • December

Vegetable patch or
urban balcony?

Beetroot thrives in sunny spots and cool, light, deep soil that is rich in humus.

To learn everything you need to know about growing beetroot, read the page on growing advice.

Click here for more growing advice

Choosing and
storing beetroot

Choose your beetroot well:

  • When raw, the skin should still be slightly moist.
  • When cooked, the skin should be smooth and not dried out.

Properly store your beetroot:

  • Raw and cooked beetroot should be stored in the vegetable drawer of the refrigerator, in an airtight package or a bag.
  • Eat four to five days after purchasing. It will last longer if you purchase vacuum-packed beetroot.

Tips and

How to cook beetroot

If you want to cook your beetroot yourself, be patient! Count on cooking it in boiling water with salt and vinegar for around two and a half hours.

It will cook faster in the oven (one hour at 180°C) or when steamed (25 to 30 minutes). When the skin comes off easily, it is fully cooked.

Beetroot goes well with…

Cooked beetroot is the main ingredient of the famous borschts of Eastern Europe. In Russia, people cook a red soup using beetroot and chicken broth, embellished with croutons and crème fraiche. It is a mild and balanced meal.

Cooked beetroot (and grated raw beetroot) goes well with hardboiled eggs and lettuce in a vinaigrette, and with fresh cheese, goat cheese, apples, endives, and lamb’s lettuce.

Blended beetroot soups are also delicious. The vegetable is also tasty cooked in a sauté with oil and onion! It works best as a side dish with game, fish, and poultry.

Anti-stain tip: Cover a beetroot stain on cotton fabric with ammonia before washing. For more delicate fabrics, allow them to soak in water with laundry detergent for around an hour. Then cover the stain in white vinegar and put it in the washing machine.

Try it out! Some chefs combine beetroot with cherries, for a range of red hues and a marriage of the sweet taste of beetroot and the tart cherries.

Can people of
all ages eat it?


Young children

You can offer beetroot to children as soon as they begin to eat solid food. Offering a red and sweet beetroot purée is an excellent way to vary tastes and colors. It is scientifically proven that varying a child’s diet as soon as solid foods are introduced makes it easier to introduce new foods.

And everyone else

Beetroot is easy to eat cooked and is well-liked by people with delicate palates, no matter their age.

See plenty of other tips for encouraging children to eat vegetables

Where does it
come from?

Origins: Europe (France, Poland, and the United Kingdom) and the United States are the two main beetroot producers. They can also be found in Quebec.

Varieties: The two most common varieties are the globe-shaped Detroit Dark Red, whose root is round and smooth with a dark red interior, and the Crosby Egyptian, even rounder and smoother. There are also long varieties (Crapaudine), pink varieties, (Di Chioggia) and varieties verging on white (Albina vereduna).

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