White beetroot
Beta vulgaris 'Albina' · Root vegetable
Top 10 pairings
The white beetroot is the ghost of the beet family — a round root with creamy white to ivory flesh that carries none of the red pigment of common beetroot, so it never bleeds, never stains and never tints the food around it. It is the mildest and one of the sweetest of the table beets, clean and gently earthy, and it earns its place wherever crimson juice would make a mess: pale gratins, light salads, soups meant to stay white and roasting trays kept tidy.
Picking a good onedrag
Hard and heavy, just liftedWrinkled, sprouting, soft
Shop firmEveryday bestThe all-rounder: roast, boil, pickle, grate.
CrownStubs cut short, dry and pale
In the handFirm, no give at the shoulder
Skin and tailTaut and dry, a few scuffs
Smell at the crownDry and earthy, almost nothing
These cues are Beetroot's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
67%
Edible part
82 g · crown and skin off
122 g
Weight each
each one
60%
Juice
600 ml a kilo
Keeping ittap a temperature
A domestic fridge holds it about 12× longer than the counter.
98–100%
Humidity
Still, not sealed
Airflow