Beetroot: A Splash of Color and Vitamin Bomb in Winter

Beetroot is a versatile root vegetable that represents a valuable source of vitamins and nutrients during winter.

This vegetable is closely related to the sugar beet, which explains its slightly sweet and earthy flavor. It comes in various shapes and colors, from deep red — hence also known in Germany as Rote Bete — to yellow and red-white, with the deep red flesh being the most well-known. Beetroot can be used raw or cooked in a wide variety of dishes such as salads and soups. Its juice also serves as a natural food coloring, for example in raspberry or raspberry yogurt products.

Culinarily Versatile

Beetroot originally comes from the Mediterranean region and was spread throughout Central Europe by the Romans. The plant, consisting of a bulb and foliage leaves, grows mostly above ground. The bulb, with its rough, grey-brown skin and juicy, dark red flesh, owes its color to the glycoside betanin. This makes beetroot a real eye-catcher on any plate.

Thanks to its versatility and low calorie content, beetroot is a popular vegetable used both in traditional cooking and as a creative alternative to conventional snacks, such as beetroot chips. More exciting articles on nutrition and nature can be found on our website.

A Year-Round Vitamin Supplier

Beetroot is a true powerhouse vegetable, rich in vitamins, minerals, potassium, iron, and folic acid. In Switzerland, beetroot is in season all year round, though from November to May it comes from storage.

Beetroot is available not only as fresh produce, but especially in winter also pre-cooked and vacuum-sealed or as preserves in jars. Its leaves and stems are also edible and offer further culinary possibilities. Learn more about sustainable nutrition and education here.

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