Picture of Beetroot Beetroot 

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The swollen edible root can be either rounded or tapered and is red, yellow (Golden Beet) or white. The leaves sprout as a rosette above ground and are delicious used in salads when young.   Beets belong to the same family as spinach and chard.  Beet greens are higher in nutritional value than beet roots, because they are much higher in calcium, iron, vitamin A and Vitamin C. 

Health benefits: Beet roots have long used for medical purposes, primarily focusing on disorders of the liver.  Beets have gained recognition for their reported anticancer properties. 

Cautions: The greens contain abundant oxalic acid, and if eaten excessively,  inhibit calcium metabolism. 
 
 
 
 

 Uses   
The smaller beets are generally better for juicing, while the larger varieties are better cooked.  Beets are typically prepared by steaming.   Their mild flavour makes them popular as a way to add colour to vegetable dishes. 

Storage & Freeze  
Only freeze young tender beetroots. Cook until tender and slice, chop or leave whole. Cool and transfer to plastic containers, cover with lids. Freeze for up to 6 months.