Red Beetroot Leaf

• The flavour and texture profiles of beetroot leaves is similar to those of spinach, silverbeet and chard
• The flavour is mildly sweet and salty with no strong aftertaste
• The texture as a raw product is crisp and juicy. When lightly blanched, the texture is similar to wilted spinach

• Once beetroot leaves have been picked or purchased, they are best eaten within a week
• Any leaves that show sign of degrading or breaking down (darkening in patches or turning slimy) should be discarded and not eaten

• Fairbanks Seeds have a range of varieties of red beetroot leaves, these varieties have different strengths that allow for year round production by commercial growers. Please consult the team at Fairbanks Seeds for the variety most suited to your needs
• Red beetroot leaf varieties are bred to be harvested at the baby leaf stage of growth. Best results are achieved by sowing them at a relatively high density (700-1000 seeds per m2) and harvesting when the leaves are 6-7cm long

• Beetroot leaves are a good source of protein, phosphorus, and zinc. They are also a great source of fiber
• Red beet leaves are also high in vitamin A, vitamin B6, vitamin K, magnesium, potassium, copper, and manganese
• The deep burgundy colour is due to the presence of anthocyanins, (nutrients responsible for pigment in fruits and vegetables) which also serve as powerful antioxidants
• Anthocyanidin levels are one of the key considerations in categorising ‘Super Foods’. Their consumption is linked to preventing cardiovascular disease, cancer and boosting cognitive function
• Beet leaves have a higher iron content than spinach and a higher nutritional value than the beet root itself
• Naturally they are also low in fat and calories