A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Eu
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Beta vulgaris
Other Names：Cooked Beetroot
Product Description：Biennial herb that likes long sun. The main edible part is its spherical fleshy root, and the leaf part can also be used as a vegetable. Sweet in taste, flat in nature, it has the effects of invigorating the stomach and eliminating stagnation, relieving cough and resolving phlegm and smoothing qi and diuresis. Beetroot has a high potassium content, which has a corrective effect on the current poor dietary habits of high sodium and low potassium.
The unique purple beet in beetroot has remarkable anti-cancer effects. Beetroot production ranks second only to sugarcane, and is the second most important source of sugar for vegetables. Beetroot has a long history of medicinal use in Europe. In the ancient Roman Empire, beetroot was used to treat constipation and fever, and beetroot was used to cover traumatic wounds. In the Middle Ages, Europeans used cabbage root to cure diseases of the digestive system and circulatory system.
Native to the Mediterranean coast of southwestern Europe. It was introduced into Northeast China by Arabia in the fifth century AD. Currently mainly distributed in Europe, Asia and North America. Domestically, North China is the main producing area.
Variety：Beetroot can be broadly divided into three varieties: (i) coastal beet (wild, native to the Mediterranean coast), (ii) Adana beet (wild, native to Greece to Syria), (iii) cultivated beet
(artificially cultivated, picked from coastal sugar beets) Beetroot can also be divided into three varieties by use: (1) edible beet (also called beetroot, used for vegetable consumption), (2) sugar beet (used for sugar production) ,(three)
Feed beet (used as fodder).
Supply Season：Harvest times vary by region. Beetroots grown in China are mostly harvested in October unless weather conditions affect their growth rate.
Storage Method：The newly harvested beetroot should not be stored in the cellar immediately, because the metabolism of the beetroot at this time is still active, which promotes the temperature of the cellar and facilitates the re-germination of roots. So, the freshly harvested beetroots are briefly stored for a month under 15 cm thick soil. It does not need to be refrigerated for storage and should be washed before cooking to keep it fresh. Once it is cut, it should be placed in the pot immediately to avoid the loss of vitamins due to oxidation by the air.
#Should Be / Avoided：
Suitable for: The high iron content of beetroot is particularly suitable for women to replenish the iron lost due to menstruation. The nitrate in beetroot can promote blood vessel dilation and has a significant blood pressure lowering effect on patients with hypertension.
Contraindications: People with spleen deficiency and diarrhea should avoid taking this product. Since beetroot is high in sugar, diabetics should be careful about their serving sizes.
Beetroot is rich in vitamins C and B (folate), which are beneficial for blood circulation and cell division periods (such as infancy and pregnancy). It also strengthens the immune system and enhances vision. Manganese and potassium concentrations also improve bone health and aid muscle contraction.
Appropriate: Fried with beef, it has the effects of nourishing the spleen and stomach, nourishing qi and blood. Xiangke: =if(isblank(X:X),"",GOOGLETRANSLATE(X:X,"zh-hant","en"))
Typically, the dark purple roots of beetroot are eaten boiled, roasted or raw, on their own or with any salad green.
Cooking Skills：Beetroot is widely used. Europeans often use beetroot to make appetizers and salads. Europeans also use beetroot to make soup, which goes well with cheese, seafood, and meat. Since beetroot itself has a sweet and sweet taste, it is also very common to drink juice. It is recommended to add carrots, apples, spinach and ginger when juicing to make the taste and taste more outstanding. When cooking beetroot, it should be boiled or roasted for at least half an hour before peeling and slicing. Freshly squeezed beetroot juice should also be cooked and cut into small pieces, otherwise it will be difficult to stir thoroughly.
Notes：Consumption of beetroot may cause a reddish tinge to the urine, which is derived from the purple betalains in beetroot and poses no health risk. Beetroot grown under high temperature and humidity will have lower sugar content. Beetroot is very nutritious, and its status in Europe is comparable to that of ginseng in China.
As with most foods, surviving on just one crop can lead to an inadequate diet. Food shortages in Europe after World War I caused great hardship, including "Mangelwurzel's disease". This is the result of eating only beets.
Favorite Beet Recipes
If you end up with a bunch of beets on hand. Show them off in one of these easy beet recipes:
Roasted Beets with Citrus
Kale Salad with Carrot-Ginger Dressing
Roasted Beet Salad
Beet Tahini Sauce
Recipe suggestions: beetroot salad, beetroot mussel soup.
Beetroot can be roasted, boiled or steamed, peeled, and eaten warm, with or without butter, for a delicious meal; boiled, pickled, and served cold as a dressing; or peeled, shredded raw, and served Serve as a salad. Pickled beetroot is a traditional food in many countries.
Most of the commercial production is processed into boiled and pasteurized beetroot or sauerkraut.
Betaine extracted from the root is used industrially as a red food coloring agent to improve the color and flavor of ketchups, sauces, desserts, jams and jellies, ice cream, candies and breakfast cereals.
Beetroot can be used to make wine.
This product is imported from foreign countries. The supply depends on the delivery situation. There can be insufficient or out of stock!
Suggested Eating Method：
The application of red vegetable heads is very wide. Europeans often use red vegetable heads to make heads and salads. Europeans also use red vegetable heads to cook soup, which is suitable for cheese, seafood, and meat. Because the red vegetable head itself is sweet and the juice is also common, it is recommended to add carrots, apples, spinach and ginger when squeezing juice, making the taste and taste more outstanding. When cooking red vegetable heads, you should be peeled and sliced at least half an hour when you cook the red vegetable head. Freshly squeezed red vegetables should also be cooked and cut into small grains, otherwise it is difficult to be thorough when stirring.
🥗 Product Category (English)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :