Beetroot

Beetroot is a very popular vegetable in South Africa.  
 
The roots are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets, or into pickles.  
 
Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C.