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  • Fresh Beetroot Nutrient-Rich Red Root Vegetable - beetroot - Buy Online at MOHAMED THAMEEMUL ANSARI

Fresh Beetroot Nutrient-Rich Red Root Vegetable

Beetroot , also known as a beet or red beet, is a root vegetable (specifically, the taproot of the Beta vulgaris plant) with a characteristic dark red or purple flesh, often used in salads, roasted, or pickled.


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This fresh beetroot offers vibrant colour, earthy sweetness and powerful nutrition for your daily meals and snacks. Rich in fibre, iron, folate and antioxidants, it supports heart health, stamina and healthy digestion naturally. Ideal for health-conscious families, fitness enthusiasts and home cooks who love clean, natural ingredients in their kitchen. Slice it into salads, blend into detox juices, roast as a side dish or pickle for tangy snacks and accompaniments. Carefully sorted for quality and freshness, these beetroots are easy to wash, peel and cook quickly. Whether you are meal-prepping or enhancing everyday recipes, this versatile root vegetable fits into Indian and global cuisines effortlessly. Sourced with care from C O T59 TK MARKET NEAR MARKET.

Naturally rich in iron, folate and antioxidants
Supports heart health and healthy blood circulation
High fibre aids digestion and gut wellness
Perfect for salads, juices, roasting and pickling
Adds natural colour and sweetness to dishes
Ideal for daily healthy home-cooked meals

Rinse beetroot thoroughly under running water to remove dirt. Peel the outer skin with a knife or peeler. Slice, dice or grate as needed. Use raw in salads and juices, or boil, steam or roast until tender for curries, sabzis, soups or side dishes. Store unwashed in the refrigerator.

Beetroot is rich in nitrates, iron, folate, potassium and antioxidants, which may help support healthy blood pressure, improved stamina and better blood circulation. Its high fibre supports digestion, while antioxidants help fight oxidative stress. Including fresh beetroot in salads, juices or cooked dishes can complement a balanced, nutrient-rich diet.

Beetroot is very versatile in everyday cooking. You can grate it into salads and raita, blend it into juice or smoothies, or cook it in sabzis, soups and dals. Roasted beetroot makes a tasty side dish, and it can also be pickled for a tangy accompaniment to Indian meals.

Both raw and cooked beetroot have benefits. Raw beetroot in salads or juice retains maximum vitamins and antioxidants, giving a fresh, earthy flavour. Lightly steaming or boiling beetroot makes it easier to digest and blend into curries and sabzis. You can combine both forms in your weekly meals for variety.

To keep beetroot fresh, do not wash it before storing. Gently brush off surface dirt, trim any leaves, leaving a small stem, and place the beetroots in a perforated bag or open container in the refrigerator. Stored this way, beetroot usually stays fresh and firm for one to two weeks.

Beetroot juice can be consumed daily in moderate amounts as part of a balanced diet. Many people drink it for its natural nitrates, which may support heart health and stamina. Start with a small glass, preferably diluted with water or mixed with other vegetable juices, and observe how your body responds.
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