Golden beets

Golden beets are a variety of beet characterized by their intense yellow color instead of the typical purple-red. This particularity is due to the absence of red betalains, which gives them a slightly sweeter and less earthy flavor than traditional beets, in addition to not staining as much when handled.

Originating from regions of Europe and the Mediterranean, golden beets have become popular in contemporary cuisine for their delicate flavor and attractive color that adds a bright visual touch to preparations. They are used in salads, juices, purées, and as a side dish, both cooked and raw.

Regarding their nutritional properties, golden beets are rich in antioxidants, vitamins (such as vitamin C and folate), and minerals (especially potassium and iron). Furthermore, they are low in calories and provide fiber, which promotes digestion and cardiovascular health.

In different Hispanic American countries, golden beets may have several synonyms, although not as common as the red beet. Some names that might be used are yellow beet, golden beet, or simply yellow beetroot. These terms vary by region, but all refer to the same variety.