Other than as a food, beets have use as a food colouring and as a medicinal plant. Usually the deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable. Beetroot can be boiled or steamed, peeled and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.
It contains carbohydrates, protein, and about 1% fat. In a 100 gram amount providing 43 Calories, raw beetroot is a rich source of folate and a moderate source of manganese, with other nutrients having insignificant content.
4 Pieces per Stock.