Fresh Beetroot (Chakundar) – Sweet, Earthy & Packed with Blood-Boosting NutrientsVibrant, naturally sweet, and deeply nutritious, Beetroot — known as Chakundar in Hindi — is one of nature's most powerful root vegetables. With its striking deep purple flesh, earthy sweetness, and impressive nutritional profile, beetroot is a favourite in Indian, British, and Mediterranean kitchens alike. From roasted sides and fresh juices to Indian curries and salads, it brings colour, flavour, and health benefits to every dish. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.Why Choose GroceryWala's Fresh Beetroot? Rich in folate, manganese, and potassium — supports blood health and heart function High in dietary nitrates — linked to improved blood pressure and exercise endurance Powerful antioxidants (betalains) — anti-inflammatory and liver-protective Good source of iron and vitamin C — supports energy and immunity Versatile — roasted, boiled, juiced, raw in salads, or cooked in curries 100% vegan, vegetarian & naturally gluten-free How to Use Fresh BeetrootFor a classic Roasted Beetroot, wrap whole in foil and roast at 200°C for 45–60 minutes until tender, then peel and slice. Beetroot is also excellent in Chakundar Raita (grated beetroot with yoghurt and cumin), blended into a vibrant Beetroot Juice or Smoothie, or used in Beetroot Halwa — a stunning Indian sweet. Slice raw into salads with feta and walnuts, or cook into a rich Borscht.Storage TipsStore whole beetroot in a cool, dark place or in the refrigerator — it keeps well for 2–3 weeks. Remove the green tops before storing (they draw moisture from the root). Once cooked, refrigerate and use within 3–5 days. Note: beetroot stains — use gloves when handling raw.Frequently Asked QuestionsQ: 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 prepare beetroot without staining everything?A: Wear rubber gloves and use a chopping board you don't mind staining. Roasting beetroot whole in foil before peeling is the least messy method — the skin slips off easily once cooked.Q: Can I eat beetroot raw?A: Yes — raw beetroot is delicious grated into salads, raitas, and slaws. It has a firmer texture and slightly more intense earthy flavour than cooked beetroot.
