Beetroot: A Delicious and Vibrant Tuber with a Storied History

+ Two Delicious Beet Recipes (Gnocchi and Fettuccine)

When you think of the humble beetroot, do you picture its vibrant red color, earthy flavor, or health benefits? This remarkable tuber, known in Italian as barbabietola rossa, is deeply rooted in history and culinary traditions worldwide—especially in Italy. Whether boiled, roasted, or eaten raw, beets have a long legacy as a versatile ingredient and a source of fascination.

A Brief History of Beets

The beet’s journey begins in North Africa, where it originated as a biennial herbaceous plant. Its greens, rather than the root, were initially prized, resembling Swiss chard in flavor and use. Over time, selective cultivation brought the fibrous root to prominence. By 1542, both Germany and Italy were cultivating beet roots for consumption, although their shape more closely resembled a parsnip until the late 1500s.