It originates from the Mediterranean. The first records of beetroot are about 3000 years old and come from Babylonia. However, it was also known in ancient Rome, where it was widely used not only as food but especially as a medicine.

It is a very valuable vegetable that contains large amounts of sodium, potassium, calcium, magnesium, rubidium and caesium. In terms of vitamins, it mainly contains vitamin C and B-group vitamins; it contains betaine, which prevents hardening of the arteries and supports liver function.

Boiled young beetroot just needs to be salted and drizzled with lemon juice and butter. The underground root part is most commonly consumed, but the green leaves can also be eaten, which were most often served stewed or boiled.

Beetroot is diuretic, eliminates salt from the body, stimulates stomach activity and bile production. It supports cell growth and repairs their nuclei. It activates the production of red blood cells, rids the intestines of toxic substances and helps with constipation. It adds elasticity and shine to the skin, hair and nails. It neutralises and simultaneously removes toxic substances.

It has a sweet taste and a neutral to cooling nature.