Straight out of the freezer and into a pot or pan, you can cook our beetroots just like any fresh vegetable.
Do not de-freeze prior to cooking!
Our beetroots are rich in vitamins and nutrients, and that’s why they are a key component of our diet. You can enjoy them boiled, in salads or even in soups or desserts.
our delicious recipes
MORE INFORMATION
| Per 100g | Per 250g (1 portion) |
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| Energy | 184kj|44kcal | 276kj|66kcal |
| Fat | 0.02g | 0.3g |
| of which saturated | 0 | 0g |
| Carbohydrates | 10.0g | 15.0g |
| of which sugars | 8.0g | 12.0g |
| Fibers | 2.0g | 3.0g |
| Proteins | 1.7g | 2.6g |
| Salt | 0.19g | 0.29g |
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| Per 100g | % of R.D.I. | |
| Folic acid (vidamin B9) | 66.3mg | 85%* |
Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before
Bring a pot of water to a boil. Place the beetroots in the water and boil them for 5-7 minutes, adjust the boiling time according to how crispy or soft you would like your beets to be. Remove from the heat source and drain the water. Enjoy the beetroots with a bit of salt, pepper and vinegar. You can also pair them with a yogurt sauce made by mixing a tub of plain Greek yogurt with two smashed cloves of garlic, a bit of olive oil, vinegar, and salt.
