Nutritional value Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. In a 100-gram amount providing 43 kilocalories of food energy, raw beetroot is a rich source of folate and a moderate source of manganese
Culinary uses Beetroots are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. Beetroot can also be used to add sweetness to dishes. It can be boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.