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Vibrant, earthy, and nutritionally complete, our Beetroot Bunch comes with both the deep purple roots and their leafy green tops — giving you two nutritious ingredients in one. Known as Chakundar in Hindi, beetroot is celebrated for its blood-boosting, heart-healthy properties, while the leaves are rich in iron, calcium, and vitamins and can be cooked just like spinach. A zero-waste, nutrient-dense choice for health-conscious kitchens. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.
Use the roots roasted whole in foil, boiled and sliced into salads, grated into Chakundar Raita, blended into beetroot juice or smoothies, or cooked into Beetroot Halwa. The leaves and stems can be washed and sautéed with garlic and mustard seeds like spinach, added to dal and lentil soups, or wilted into pasta and stir-fries. The stems can also be pickled for a tangy condiment.
Remove the green tops before storing the roots — store roots in the refrigerator for up to 2–3 weeks. Store the greens separately in a damp cloth or bag and use within 2–3 days as they wilt quickly. Note: beetroot stains — use gloves when handling raw.
Q: Can I eat beetroot leaves?
A: Yes — beetroot leaves are edible and highly nutritious, rich in iron, calcium, and vitamins A and K. They taste similar to Swiss chard or spinach and can be used in the same way — sautéed, added to soups, or wilted into curries.
Q: What are the health benefits of beetroot?
A: Beetroot is rich in folate, iron, potassium, and powerful antioxidants called betalains. It supports blood health, reduces blood pressure, improves exercise endurance, and has anti-inflammatory properties.
Q: How do I roast beetroot without staining everything?
A: Wrap whole beetroots in foil and roast at 200°C for 45–60 minutes. Once cool, the skin slips off easily with minimal mess. Wear gloves to avoid staining your hands.
