- Known As: Beet; Beetroots; Chukandar.
- Color: Beetroot is known for its deep, purplish-red color. The color comes from pigments called betalains, which are potent antioxidants.
- Shape and Size: Beetroots typically have a round or oval shape, although they can vary in size from small to medium-sized. Some varieties may be elongated or irregularly shaped.
- Texture: When raw, beetroot has a firm and crunchy texture. However, when cooked, it becomes tender and has a slightly softer texture, making it ideal for roasting, boiling, or steaming.
- Flavor: Beetroot has a distinctive earthy flavor, with sweet undertones. Some people describe it as having a slightly “earthy” or “dirt-like” taste, which is characteristic of root vegetables. The sweetness becomes more pronounced when the beets are cooked.
- Nutritional Content: Beetroot is highly nutritious, containing a variety of vitamins, minerals, and antioxidants. It is a good source of fiber, folate, potassium, manganese, and vitamin C. Beetroot also contains nitrates, which have been linked to various health benefits, including improved athletic performance and lower blood pressure.
- Culinary Uses: Beetroot is a versatile vegetable that can be enjoyed in a variety of ways. It can be eaten raw, grated into salads, or sliced thinly and served as a colorful garnish. Beetroot can also be cooked in various ways, including roasting, boiling, steaming, or pickling. It is a popular ingredient in soups, stews, and side dishes, and can also be used to make beetroot juice or added to smoothies for a nutritional boost.
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