Punajuuri

Punajuuri is the Finnish name for the beetroot, the edible root of Beta vulgaris subsp. vulgaris. The common cultivated root is usually deep red-purple, globe- or cylinder-shaped, but yellow and striped varieties are also grown. The color comes from betalain pigments, particularly betanin, which also provides antioxidant properties. In addition to the root, the beet greens are edible and commonly used in cooking.

Nutritionally, punajuuri is low in calories and a good source of folate, manganese, potassium, and dietary fiber. It contains antioxidants and phytonutrients that may have health benefits. The greens are rich in vitamins A, C, and K and can be prepared similarly to other leafy vegetables.

Cultivation and storage are typical of cool-season crops. Punajuuri is sowed in spring for a summer harvest or in late summer for autumn harvest, thriving in fertile, well-drained soil with steady moisture. Days to maturity are usually around 50 to 70 days, depending on variety. After harvest, roots can be stored in a cool, dark, humid place for several weeks; greens should be stored separately. When handling raw beets, their juice and flesh can stain skin and surfaces, so gloves and careful preparation are advised.

Culinarily, punajuuri is versatile: roots can be boiled, roasted, steamed, pickled, or grated raw in salads; the greens can be sautéed or used in soups. In Finnish cuisine, punajuuri is a common ingredient in dishes such as beet soup (punajuurikeitto) and various salads.