Beetroot is experiencing a renaissance in Hungary

The gastronomic revolution of recent years is also making its impact felt in our country, so beetroot has become a rediscovered ingredient. It is gaining an increasing role not only in the restaurant offering, but also in home kitchens. A significant part of the beetroot available in stores comes from domestic production, and only at the end of the season does a small amount of import appear on the market.

Why are beetroot popular?

Beetroot is considered a real superfood that fits well into a healthy and balanced diet. It is available all year round and can be used in many ways: it can be used to make vegetables, salads, soups, snacks or desserts. Beetroot juice is a popular ingredient in smoothies, and its pickled form has a long shelf life and can be consumed at any time.

Production data

Beetroot is currently grown on about 250–350 hectares in our country, with an annual production of 10–20 thousand tons. In the past five years, the area under beetroot has increased by nearly 100 hectares, which is due to its good adaptability to the cropping system, relatively predictable production and subsidies. Production is largely in the hands of a few companies, which often grow beetroot as a complementary product to other vegetables, such as potatoes and carrots.

Health benefits

Beetroot is extremely rich in nutrients, including potassium, calcium, iron, magnesium, silicon and various vitamins. Regular consumption supports wound healing, muscle tissue regeneration, and strengthens the liver and intestinal tract. The betaine found in beetroot has astringent properties and also supports skin renewal.

Beetroot plays an important role not only in gastronomy but also in a healthy lifestyle. The expansion of production and the development of cultivation technology allow beetroot to become even more prominent in our country and become part of the everyday diet.