Origin: Spain

Red beetroots are included as an ingredient in several processed dishes, chiefly salads. The fresh roots are usually consumed cooked as a vegetable. Once cooked they can be preserved in vinegar (pickled) or sugar. This pickled vegetable is the base to obtain a hot sauce. From beetroot, we also obtain betacyanin, a natural pigment used for obtaining a coloring matter at the industrial level. This coloring is used in food industries to color several products.
They are very difficult to cook since they must be boiled for a long time. This has been one of the reasons that make pre-cooked beetroot one of the first products included in the new range of pre-cooked food.
Store beets in the refrigerator placed in a perforated plastic bag in the vegetable crisper drawer. Beets will keep in the refrigerator for 1 to 3 months.
Honey-Roast Beetroot

Ingredients:

670g cooked beetroot
2 tsp fresh thyme
2 tsp balsamic vinegar
2 tbsp olive oil
2 tbsp clear honey

Instructions:
1. Heat the oven. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin.
2. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing.
3. Roast for 25 mins until the beetroot is sticky and glazed.

Brand, origin, and packaging may vary depending on availability unless a specific brand is stated in the product title.

Beetroots, Precooked, vacuum bag 0.5 kg pack