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
(1 portion)

Energy 184kj|44kcal 276kj|66kcal
Fat 0.02g 0.3g
of which saturated 0 0g
Carbohydrates 10.0g 15.0g
of which sugars 8.0g 12.0g
Fibers 2.0g 3.0g
Proteins 1.7g 2.6g
Salt 0.19g 0.29g

  Per 100g % of R.D.I.
Folic acid (vidamin B9) 66.3mg 85%*
*% of recommended daily intake

Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before

Caution: Once defrosted, do not refreeze

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.

Did you know that frozen vegetables
maintain all their nutrients and vitamins?
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