Beetroot belongs to the Amaranthaceae family (formerly Chenopodiaceae) and is closely related to spinach, chard and sugar beet.
It originates from the Mediterranean region and was known as a medicinal and vegetable plant there for more than 2,000 years. It was the Romans who brought it to Central and Northern Europe. In the 19th and 20th centuries, the uniformly red-coloured form we commonly know as beetroot today was selected through a process of hybridisation. There are also white and yellow varieties but these only play a minor role on the market. We grow the typical red beetroot.
Beetroot prefers a more temperate climate. The light locations close to the River Elbe/North Sea provide ideal conditions. Good water management is important. Beetroot is easy to store making it a classic winter vegetable.
The taste of beetroot can be described as slightly sweet and earthy. It is often used in soups and stews but is also very good as a raw vegetable, a juice or in smoothies.
It is a good idea to wear gloves when working with beetroot because it stains very easily. By cooking beetroot in its skin, valuable nutrients are preserved and it also makes it easier to peel.
At home, it can be kept for a good week in the vegetable drawer in the fridge. Cook, peel and freeze beetroot in slices to prolong its storage life further.
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