Golden, Red and Chioggia Beet


Golden, Red and Chioggia Beet

Our Offer

Products Formats QTY / PAL. Availabilities

12 / 2 lb
10 / 5 lb
10 lb


August – April
Small, Medium, Large

25 lb
50 lb


August – April
Golden 25 lb 100 August – April
Chioggia 25 lb 100 August – April
Golden, Chioggia, Colours (Henri & Cie) 2 lb August – April

Nutritional Value

Per 125 ml (1/2 cup) of cooked vegetable:

Energy: 40kcal; Carbohydrates: 9g; Fibre: 2g (source of fibre)

Magnesium: 8% of RDV (excellent source of magnesium)

Potassium: 8% of RDV (excellent source of potassium)

Beets can be eaten raw or cooked. To eat them raw just peel, grate, and season. Moreover, its leaves cooked are delicious; they could be served like spinach or Swiss chard.

Beet Salad

  • Salad
  • 4 GNC medium beets cooked, peeled, and diced
  • 1 small diced onion
  • Dressing
  • 10ml of lemon juice
  • 15ml of vegetal oil
  • 1 pinch of cinnamon, salt, and pepper (one of each)

In a salad bowl, put the beets and the onion. Aside in a small bowl, mix all the dressing ingredients and pour on the beets. Gently mix and serve.

Makes 4 servings

Tips & Facts Express

Deeply coloured, the flesh of the beet is particularly rich in antioxidants. Don’t throw away the leaves! They are delicious and can be prepared just like spinach leaves. To prepare and cook the beet leaves, boil them uncovered in water for 10 to 15 minutes. Strain, add salt, pepper, lemon juice and a knob of butter or margarine.

Did you know…?

Did you know that it’s better to cook the beets with their skins? This way the maximum of nutrients are retained and, as a bonus, the beets will be much easier to peel once they’re cooked!

Historical Note

Latin : Beta vulgaris

This root vegetable originated from North Africa. Beets have only been consumed in North America for the last hundred years.


Ethylene Tolerance     Yes

Temperature (°C)       0 – 2

% Relative Humidity   0 – 95

Duration (days)           10 – 95