The much colorful beetroot can be harvested in Denmark from August-April, and it’s one of the oldest, edible plants we have. It was brought to the country by monks in the 16th century. At RADIO we primarily use the root, but also the small, fresh leaves when the plant starts to grow. We use the beetroot in both our dishes but also in our juices to give a nice color and depth to the flavor.
When we prepare beetroots at RADIO we use gloves, because otherwise our hands turn deep purple by the end. The root’s red color comes from a red pigment called betacyanin. It is rather unstable and that is why the beetroot extracts a lot of color when you cut into it.