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Colour that lasts
Beetroot owes its deep red to the pigment betanin – so intense that it even serves as a natural food colouring. The Romans already valued the vegetable, which is closely related to chard and sugar beet.
Raw, cooked, baked
Cooked, beetroot tastes earthy-sweet; raw, finely grated in a salad or as a crispy oven chip. The young leaves can also be prepared like chard.