La betterave rouge est un légume racine et doit son nom à un pigment. Riche en glucides et vitamines B et C. Ses fibres favorisent le fonctionnement des intestins.
Généralement consommée pour sa racine, crue ou cuite, ses feuilles sont également consommables.
photo © Catherine Grain> voir le site
Les Petits Contes Culinaires de Marc Veyrat
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