Horti Tops® Beetroot Albina Vereduna white

Beetroot Albina Vereduna white (Beta vulgaris)

Two Vegetables in One

Beetroot gives you two vegetables for the price of one. The roots are sweet, earthy, and versatile. The greens are even more nutritious than spinach and equally delicious. Most people throw away the best part!

Beet greens can be sautéed with garlic and olive oil, added to soups, or used anywhere you would use chard or spinach. Young leaves are tender enough for salads. Use them within a day or two of harvest as they wilt quickly.

The Art of Roasting Beets

Roasting transforms beetroot, concentrating its natural sweetness:

Method 1 – Wrapped: Wrap whole beets individually in foil with a drizzle of oil. Roast at 200°C for 45-60 minutes until a knife slides in easily. The skins slip off effortlessly when cool enough to handle.

Method 2 – Cubed: Peel and cube raw beets, toss with oil and salt, and roast on a sheet pan for 30-40 minutes. The edges caramelize beautifully. Add orange zest and thyme for a stunning side dish.

Beets for Athletes

Beetroot has become a secret weapon for endurance athletes. The natural nitrates in beets convert to nitric oxide in the body, which helps blood vessels dilate and improves oxygen delivery to muscles. Studies show that drinking beet juice before exercise can improve performance by 1-3% – significant in competitive sports.

These same nitrates may help lower blood pressure. Regular beet consumption has been linked to improved cardiovascular health in multiple studies.

A Rainbow of Colors

Beyond the classic deep red, beets come in stunning variety. Golden beets are sweet and mild, and they do not stain everything they touch. Chioggia beets reveal beautiful candy-striped rings when sliced (though cooking fades the stripes). White beets are the mildest of all.

Fun fact: Beetroot, Swiss chard, and sugar beet are all the same species, just bred for different purposes. About 20% of the world sugar supply comes from sugar beets.

Growing Beetroot Albina Vereduna white