Beet – classic superfoods?

We find many articles about the so-called “superfoods of the latest generation. It can be anything like even goi berries. This time I would like to approach the subject from a slightly different side and introduce a vegetable that we know well from a kid – beet! In this text, I will show you a little what this vegetable is, what it can offer and how we can eat it!

Beet – some information

Despite the fact that it is quite close to us, it grows not only in Europe. We also find them in Africa and the Middle East. Interestingly, in ancient times, the Romans ate only beetroot leaves, wherein the present we meet rather with more consumption of the tuber. In our world we can find different types of red beets, however, most of them do not have a specific name. We are mainly interested in those with red colour. However, we can even find gold beetroot!

What we can find in beet?
What we can find in beet?

Beet – why eat it!

Here, too, we go to the merits of what can be regarded as a superfood by some beets. It provides us with vitamin C, iron, folic acid and magnesium. In addition, it is also a great source of fibre for our body. The most interesting, however, is that the red colour of beet is not accidental – it results from having betacyanin in itself. It is a significant antioxidant that affects the health of our heart! If this is not enough, our vegetable is also a good source of energy for our body!

Beet – how to eat it

We will find a million ways to eat beet. One of the closest to us is, of course, the classic Ukrainian borscht, which will surely always be a good lunch solution. The most interesting solution can be various salads, where we can use beetroots in both raw and roasted versions. For this feta cheese, meat and we have a healthy alternative for lunch at work!


Can beet be really labelled as “superfood“? Certainly! It is full of vitamins, iron and fibre, plus the antioxidant effect on the heart is also very important to our health. If someone wants to categorize our vegetable as much as possible, however, in my opinion, it does not really matter. The most important thing is that it is certainly worth to eat it from time to time – also as borscht!