Cooked or roasted beetroot

Description

Boiled or roasted beetroot has an intense, sweet-earthy flavor and a deep burgundy-purple color, which takes on a slightly caramel note and a soft, melting texture when roasted. It is low in calories, rich in fiber, folic acid, potassium, and manganese, as well as natural nitrates and antioxidant betalains that support the circulatory system, lower blood pressure, and exhibit anti-inflammatory and detoxifying effects. In the kitchen, roasted or boiled beetroot pairs perfectly in salads, soups (e.g., borscht), purees, vegetable pâtés, dips, and sandwiches, as well as a side for roasted vegetables or grains due to its sweet-earthy aroma. Store cooked beetroots in the refrigerator in an airtight container for 3–5 days or freeze them cut for 2–3 months; it's best to wrap roasted ones in foil or cool them before storing, and keep raw ones in a cool, dark place or in the refrigerator for about two weeks.