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
- 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
Beetroot is a good source of vitamin B6 and a source of potassium and folate.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.