Straight out of the freezer and into a pot or pan, you can cook our beetroots just like any fresh vegetable.
Do not de-freeze prior to cooking!
Our beetroots are rich in vitamins and nutrients, and that’s why they are a key component of our diet. You can enjoy them boiled, in salads or even in soups or desserts.
our delicious recipes
|Per 100g||Per 250g
|of which saturated||0||0g|
|of which sugars||8.0g||12.0g|
|Per 100g||% of R.D.I.|
|Folic acid (vidamin B9)||66.3mg||85%*|
Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before
Bring a pot of water to a boil. Place the beetroots in the water and boil them for 5-7 minutes, adjust the boiling time according to how crispy or soft you would like your beets to be. Remove from the heat source and drain the water. Enjoy the beetroots with a bit of salt, pepper and vinegar. You can also pair them with a yogurt sauce made by mixing a tub of plain Greek yogurt with two smashed cloves of garlic, a bit of olive oil, vinegar, and salt.