Five Recipes with Beetroot as the Primary Ingredient
Laura Schneider
2026-03-23
6 min. read
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Beetroot is most commonly used to prepare borscht or raw dishes. However, its application is also an excellent choice in many other dishes, as it will not only affect the taste, but also the nutritional value of the dish. This vegetable is characterized by a rich content of vitamins and minerals, thus it should be included in the daily diet.
Beetroot - individual characteristics
Two main types of beetroot can be distinguished: leafy, grown for edible leaves and their stems, and root beetroot, which includes m. in. Sugar beetroot and sugar beet. In Poland, sugar beetroot is most commonly used, from which many popular dishes are prepared, such as borscht (A. Cwojdzińska, vitalia. pl). The common beetroot (Beta vulgaris) is grown on all continents in the temperate climate zone and has been known since the Middle Ages, while the cultivation of beetroot with round roots (such as those that can currently be found in shops) only began in the 16th century (K. Górnicki i wsp. 2017).
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