The beet is one of the most versatile and underrated vegetables in traditional Italian horticulture.
It is an ancient root vegetable, cultivated for centuries, that combines a sweet, earthy flavor with highly valuable nutritional properties.

 

An Ancient Crop: Between Tradition and Rediscovery

Beets have been grown in Europe since the Middle Ages, but over the years, the Po Valley has become their preferred growing region, thanks to a climate and soil that are particularly well-suited to their cultivation.

In recent years, this vegetable has experienced a true resurgence in popularity, driven by growing interest in plant-based cuisine and vibrantly colored vegetables, which are increasingly in demand both in restaurants and for home consumption.

Alongside the most common red variety, other varieties with different colors and shapes have also gained a foothold in the market, catering to a variety of uses and cooking methods.

 

The Most Common Beet Varieties

The variety of sugar beets includes several types, distinguished mainly by the shape, color, and texture of their flesh.

Common red beet: the most widespread and well-known variety, with a characteristic deep burgundy color due to the presence of betalains.
It has a sweetish, earthy flavor and is available fresh, vacuum-sealed and precooked, or canned.

Chioggia Round Beet: an heirloom variety native to the Venetian region, recognizable by its distinctive concentric red and white rings visible when cut in half.
It has tender flesh and a slightly sweet flavor, and is particularly prized for eating raw in salads, as cooking tends to cause its characteristic marbling to fade.

Golden Beet: a variety with a golden-yellow color, featuring ringed flesh and ribs.
It has a juicy, fruity flavor, slightly sweeter than the red variety, and is excellent eaten raw or used in juices and smoothies.

Cylindra: a variety with a distinctive elongated, cylindrical shape, featuring firm, dark red flesh that is not very fibrous.
Its uniform shape makes it ideal for slicing evenly, perfect for pickling or canning.

Each variety is suitable for different culinary uses, expanding the possibilities of this versatile vegetable.

 

A Concentrate of Minerals and Well-Being

Beets are a very low-calorie vegetable, with about 20 calories per 100 grams, making them suitable even for those following a controlled diet.

It consists mostly of water and is rich in minerals such as potassium, iron, calcium, and magnesium, as well as vitamin C and B vitamins, including folic acid.

The intense color is due to the presence of betalains and anthocyanins, substances with antioxidant properties that help protect cells from the effects of free radicals.

The fiber in this plant promotes healthy digestion, while the natural nitrates found in the root are believed to support blood circulation.

 

Healthy Recipe: Beet and Apple Soup with Pumpkin Seeds

Ingredients (serves 4)

For the cream of [vegetable] soup:

• 500 g of fresh red beets
• 1 Renetta or Golden apple
• 1 small golden onion
• 700 ml of vegetable broth
• 1 tablespoon of extra virgin olive oil
• Salt and pepper to taste

To finish up:

• 2 tablespoons of pumpkin seeds
• Greek yogurt or soy cream (optional)
• Fresh chives

Preparation

• Wash the beets, peel them, and cut them into cubes
• Peel the apple and remove the core, then cut it into pieces
• Finely chop the onion and sauté it in a pot with oil over low heat for 3–4 minutes
• Add the beetroot cubes and the apple, stirring for a couple of minutes
• Pour in the hot vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 25–30 minutes, until the beets are tender
• Blend everything with an immersion blender until you have a smooth, creamy consistency, then season with salt and pepper to taste
• Lightly toast the pumpkin seeds in a nonstick skillet for 2–3 minutes
• Serve the hot soup in bowls, topped with toasted pumpkin seeds, a spoonful of Greek yogurt, and a few sprigs of chives

A root to showcase in the kitchen

Beets continue to prove themselves as a vegetable with endless possibilities: they’re perfect raw in colorful salads, cooked in pureed soups and side dishes, or used to add a splash of color to savory dishes and doughs.
A simple ingredient that really stands out, whether at home or on restaurant menus.