This month, we’re celebrating beets!
Red, yellow and Chioggia beets offer beautiful colors, a sweet flavor and endless possibilities in the kitchen.

Now in season
Beets are classic autumn and winter vegetables. They are harvested throughout the autumn and store well. In November, red beets, golden beets and Chioggia beets are particularly in season. Red beets have a rich, earthy flavor, golden beets are milder and sweeter, while Chioggia beets are known for their beautiful red and white rings.

Did you know...?
Chioggia beets have beautiful red and white rings inside. Golden beets have a milder, sweeter flavor than red beets. The whole beet can be used, including the leaves.

Good for your body
Beets contain nutrients such as fiber, folate and potassium. Folate contributes to normal cell division, while potassium helps maintain normal muscle function.

Try this at home!
Pickled beets. A simple side dish that brings out the beets’ natural sweetness.

Pickled Beets

Ingredients

• 500 g beets

• 200 ml vinegar (7%)

• 400 ml water

• 200 ml sugar

• 1 tsp mustard seeds

Method

1. Bring the vinegar, water, sugar and mustard seeds to a boil. Stir until the sugar has dissolved.

2. Boil or roast the beets until tender.

3. Peel the beets and cut them into slices or cubes.

4. Place them in a clean glass jar.

5. Pour the hot pickling liquid over the beets.

6. Leave to marinate for at least 24 hours before serving.