What is it?
Beetroot is a root vegetable with a distinctive purple flesh. It can be eaten raw, cooked, canned or pickled. The purple colour is due to the pigments betacyanin and betaxanthin, known collectively as betalins. There are other varieties of beetroot which are coloured gold, yellow or white depending on their ratio of the two betalin pigments.

Where does it come from?
Beetroot/Beets, botanically known as Beta vulgaris, are native to the Mediterranean. Although the leaves have been eaten since before written history, the root of the beetroot was generally used medicinally and did not become a popular food until French chefs recognized their potential in the 1800’s.

Is it good for me?
Beetroot contains folate, potassium and manganese. The green leafy tops are especially nutritious as they contain calcium, beta-carotene and iron.
The purple colour of beetroot is due to the pigments betacyanin and betaxanthin, known collectively as betalins. The antioxidant properties of betalins in beetroot may help decrease the risk of cancer.
Beetroot purifies the blood and improves the circulation.  It is a silicon rich vegetable which helps the absorption of calcium.