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Beetroot is available all year round.  It is most plentiful from November until April.


Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.



A native of Southern Europe, beetroot has a bright crimson/purple colour. Originally the leaves were eaten more than the roots.  However, in New Zealand it is normally just the roots which are eaten.



  • Several varieties are commonly available with roots varying in shape from round to cylindrical.  Flavour variations are very subtle. The golden is becoming more available in New Zealand
  • Beetroot is a member of the spinach family – their young tops can be eaten too
  • You can use beetroot as a natural food colouring


Growing Facts

  • Beetroot can be planted in early spring through to late autumn, but the hottest part of summer should be avoided
  • Beetroot can grow in pots or be planted outside
  • They grow best in well-drained soil in a sunny spot

Nutrition Information

Serving size: 2 slices - 60g, boiled

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 133/32 221/53
Protein (g) 1.1 1.8
Fat, total (g) 0.06 0.1
- saturated (g) trace trace
Carbohydrate (g) 5.9 9.8
- sugars (g) 5.9 9.8
Dietary Fibre (g) 1.5 2.5
Sodium (mg) 38 64
Folate (µg) 50.4 84
Potassium (mg) 210 350
Vitamin C (mg) 3.0 5.0
Iron (mg) 0.2 0.4

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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