Wodan
- Characteristics
- Bright red, round roots
Red beetroot
Red beetroot is the edible root of Beta vulgaris, with round and elongated red varieties and edible leaves.
- Plant
- Beta vulgaris
- What you eat
- Root and leaves
Types and forms
Forono
- Characteristics
- Elongated, dark-red roots
| Wodan | Forono | |
|---|---|---|
| Characteristics | Bright red, round roots | Elongated, dark-red roots |
Try it in the kitchen
Our suggestion: roast red beetroot and serve it with lentils, walnuts and a spoonful of yogurt. For the leaves, the RHS describes using them like spinach; cook them separately if you want to bring both parts to the same meal.
South Tyrol’s official tourism recipe gives cooked beetroot a role in red canederli. The beetroot is blended with eggs and combined with bread, onion and cheese; the dumplings are served with butter and grated cheese.
Cook with it
Red does not mean one shape
Ask for red beetroot and choose round or elongated roots to suit your cut. The broader beetroot family also includes pale and striped varieties; those colours are not the focus of this red-root record.
