Our golden beetroots are a vibrant and slightly sweeter variation of the traditional red beetroot. Their earthy flavor makes them a colorful and nutritious addition to salads, roasts, and various culinary creations.
Roasting and boiling are two fantastic methods for preparing golden beetroot. Roast them wrapped in foil with a drizzle of olive oil at 375°F (190°C) for around 45 minutes to an hour until they're tender and sweeter. Alternatively, boil them in a pot of boiling water for 30–40 minutes until easily pierced with a fork.
Q: What gives golden beetroot its distinctive color?
A: The vibrant golden hue of these beetroots comes from natural pigments known as betalains, specifically betaxanthins, which are responsible for their unique coloration.
Q: Can I use the beet greens of golden beetroots in cooking?
A: Absolutely! The greens of golden beetroots are edible and nutritious. They can be sautéed, added to salads, or used in various recipes, just like spinach or Swiss chard.
Q: Are golden beetroots less earthy in flavor compared to red beetroots?
A: Yes, golden beetroots are known for having a milder and slightly sweeter flavor than their red counterparts. This makes them a great choice for those who find red beetroots too earthy.
