Beetroot is a popular vegetable in the United States. The leaves (tops) of the beetroot are an excellent source of vitamin A, and the roots (beetroots) are a good source of vitamin C. The leaves are cooked and served fresh as vegetables, while the roots or bulbs can be pickled for salads or cooked whole, then sliced or cut into pieces. Beetroot belongs to the Chenopodiaceae family and requires a temperate coastal climate or saline soil to grow without issues. Beetroots are particularly rich in folate. Folate acid and folic acid have been found to prevent neural tube (nervous) birth defects and help against heart disease and anemia. Beetroots also have a high fiber content, both soluble and insoluble. Insoluble fiber helps keep your digestive tract working well, while soluble fiber helps maintain your blood sugar and cholesterol levels. Storage Tips First, cut off the leaves, leaving about 3 cm of the stem from the bulbous root. Leave the long, fibrous root intact. Store the leaves and beetroots in plastic bags in the refrigerator. The leaves should be used within a couple of days. The roots will last up to two weeks. Preparation Wash them under running water and dry them with paper towels. Leave 3 cm of the stem to prevent them from "bleeding" color (and nutrients) when cooking. To preserve their color and nutrients, do not peel or cut them before cooking. To retain color and flavor, baking, microwaving, and steaming are the best cooking methods. To bake them, wrap them in aluminum foil, place them in a baking dish, and roast in a preheated oven at 180°C for 1 hour 30 minutes to 2 hours. Let them cool before peeling. Serve them hot or cold. Optimal Uses in Recipes Cooked beetroots are eaten hot as a side dish and cold in salads. They are used for the soup called borscht, which can be served hot or cold. They can also be marinated. Raw beetroots add flavor to salads. Recommended Cooking Recipes: - Portobello Sandwich - Mushrooms with Thyme - Tofu and Carrot Salad - Fried Eggplant