ORGANIC - Golden Beetroot

Seeds:  50  / Botanical name:  Beta vulgaris

The gold of the earth - rich in folic acid, potassium, vitamin B and iron

Golden beetroot is an interesting orange-yellow variety with golden flesh that retains its color when cooked. Its flavor is somewhat milder, and its appearance makes it an attractive alternative to red varieties. It has a sweet taste, a fine texture, and even large beets remain tender. Beetroot is low in calories, versatile, easy to prepare, and contains high levels of folic acid, potassium, B vitamins, and iron.

Origin:  Beetroot originally comes from the coastal regions of the Mediterranean. Today, however, it is native to all of Central Europe.

In the kitchen:  Beetroot has the best sweet and spicy flavor when harvested young. Mature beets should therefore be eaten when they reach a maximum diameter of 6 centimeters. Beetroot can be washed, peeled, and grated for raw salads. Not only the root but also the young greens are edible when cooked. They can be steamed, used raw in mixed salads, or cooked like spinach. To cook beets, twist or cut the leaves down to about 5 centimeters. Then boil the vegetables with the skins on for about 40 minutes. Alternatively, you can bake them in foil in the oven at 150° Celsius for 2 or 3 hours.