Manganese Gluconate
Beetroot
Preparation, Uses, & Tips
Beetroot are best when cooked whole, to retain the flavour, colour, and nutrients. To prepare beetroot, cut off the green tops, leaving an inch of the stem to prevent bleeding and flavour loss. Scrub beetroot, wrap them in foil, and bake for 45 minutes to 1 1/2 hours, depending on their size, at 400°F (200°C). Let them cool slightly and then peel the skins off. Baby beetroot can be steamed whole for about 30 minutes, then peeled and sliced. Beetroot leaves have a rich flavour resembling that of spinach. If they are crisp and bright green, they can be steamed or braised with onions and garlic in a little olive oil.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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