Beetroot is grown worldwide in temperate zones – there are no special soil requirements. Both white and red beets were known to have existed in Sicily as early as 1000 years BC. Varieties with distinctly swollen roots were first established in Europe in the Middle Ages, and since the 16th Century, beetroots have been cultivated mostly for culinary purposes.

The root contains approximately 6-10% sugar, 1-2% protein, 10mg vitamin C and 40mg oxalic acid. Beetroot also contains folate, potassium and manganese. The green leafy tops are especially nutritious as they contain calcium, beta-carotene and iron.

Beetroot has been used for many years as a liver cleanser, and the juice stimulates the emptying of the gall bladder, which helps to rid the body of liver toxins.

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