Beetroot
Beta vulgaris subsp. vulgaris · betterave rouge · beetroot
Beetroot: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Beetroot — a root vegetable with a deep red to purple colour caused by betalain pigments (betacyanins). The flavour is earthy, slightly sweet and mineral. Beetroot is used both fresh and pre-cooked vacuum-packed in commercial kitchens. Grated raw, it is crunchy and intense in flavour. Roasted, it develops a concentrated, sweet depth. Beetroot stains everything it comes into contact with purple-red. Wear gloves when handling it. In modern cuisine, beetroot is used for carpaccio, gazpacho, raw crisps and as a natural food colouring. Beetroot is rich in folate, manganese, potassium and nitrates that promote circulation. Well-stored fresh beetroot has a firm, smooth skin without soft spots.
Beetroot: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR).
Beetroot: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Wrap in aluminium foil with thyme and garlic for maximum flavour and moisture retention
peel after the boil, then glijdt the huid there moeiteloos af without kleurverlies
add red wine vinegar to in the zak for a light gebalanceerde acidity
Combineer with geitenkaas, walnut and sinaasappeldressing for classic bistrosalade
Beetroot: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Beetroot: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Beetroot is a summer–autumn product in Northern Europe with a peak from July to November. Storage beetroot is available in the Netherlands well into winter. Young baby beets are available from June as a summer delicacy.
Beetroot: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Beetroot
How do I remove beetroot stains from chopping boards and hands?
Hands: rub with lemon juice or vinegar and then wash with soap. Chopping board: sprinkle with coarse salt, rub with lemon and leave for 10 minutes. Alternatively: use a disposable cutting mat or wear gloves when processing large quantities.
What is the difference between fresh and pre-cooked beetroot?
Fresh beetroot has a more intense, earthy flavour and crunchy texture. Pre-cooked vacuum-packed is time-saving but has a softer texture and slightly milder flavour due to the cooking process. For fine dining, fresh beetroot is recommended; pre-cooked is acceptable for mise en place.
Can beetroot be frozen?
Yes, but only after cooking: peel the beet, cut into cubes or slices and freeze at -18°C (0°F). Freezing raw gives a watery, limp texture after thawing due to cell wall rupture. Quality retention for up to 8 months.
At what temperature should you store Beetroot?
Store Beetroot at 0°C to +7°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Beetroot professionally?
The primary professional technique for Beetroot is Roasting (whole) at 180°C (oven) for 60–90 min afhankelijk van grootte. Always verify core temperature with a calibrated probe thermometer.
Does Beetroot contain allergens?
Beetroot is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
