Barbabietola

Taste

Sweet, earthy root with a deep red colour; it is soft when cooked.

Growing

It is grown in fields and harvested from June to October; it keeps well in a cellar, so it is available all year.

Pairings

Try it in a salad with walnuts and goat's cheese, in soup or roasted with potatoes.

Frequently asked questions

When is Barbabietola in season in Switzerland?

Peak season is from June to October. In Switzerland it is available all year round.

beetroot: how to choose?

Pick firm roots without soft spots, sprouts or blemishes.

beetroot: how to store?

In a cool, dark, dry place or, if fresh, in the fridge vegetable drawer.

beetroot: how to cook?

Roasted, in soup, mashed or pan-fried; often a good scrub is enough and you can cook it with the skin.

Seasonal recipes

• Seared beetroot on lemony chickpea cream
• Seitan en papillote with beetroot, apple and couscous
• Lentils and beetroot with chive yoghurt
• Beetroot tartare with capers and sunflower seeds
• Buckwheat with Roasted Beetroot and Perch
• Lamb's Lettuce with Beetroot and Ticino Alpine Cheese
• Brown rice bowl with chicken, beetroot and yogurt
• Red lentil and beetroot fritters on polenta
• Chickpea and beetroot burgers in wholegrain rolls
• Sauteed buckwheat with char and beetroot
• Red beet risotto with Arctic char and watercress
• Wholewheat pasta with whitefish, beetroot and horseradish