Beetroot, the wonderfully colourful vegetable that splits opinion far and wide. Although, it’s safe to say this vegetables reputation has hit an all-time high in recent years, largely due to the vast experimentation and the learning of its nutritional profile.

If you take a look back in history, the Ancient Greeks only ever ate the leaves and stalks, consumed like chard. The beet roots however, were occasionally used in healing and medicine. Interestingly enough, many cultures have considered beets to be an aphrodisiac for as long as time – now, now, we can’t claim this to be a 100% scientific fact but it’s worth the frisky risk right?!

It wasn’t until the 16th century that the Germans, or possibly the Italians began to experiment with the bulbous deep purple root for consumption but beetroot had to wait a monstrous two centuries later to become a worldwide culinary phenomenon and very much seen as a necessary dietary staple, especially due to its resilient growing capacity in all weather conditions.

Commonly, beets are known to be quite earthy and historically, possibly why people have looked down on the vegetable. But, as much as we agree that beets can be quite earthy, they can also be extremely sweet and delicious! Mind blown right?!

Here’s a bit of knowledge for you. In 1747, a chemist from Berlin by the name Andreas Sigismund Marggraf, discovered a way of producing sucrose (sugar) from beets.

Still thinking beets are bland, earthy and boring?

Well, his student, Franz Achard basically perfected the method of extracting that sucrose, which later eventuated in the King of Prussia having a hand in building a sugar beet industry in Poland. Today, 30% of the worlds sugar comes from sugar beets! Fascinating stuff!

And check this, beetroot is also one of the most economical crops of the large order flowering plants, Beta Vulgaris with beet sugar production requiring four times less water than sugar cane production, making it a super attractive crop for farmers. Basically, beetroot has many layers beyond the dark red colour seen and we adore it.

However, we are a creative bunch here at the Blendsmiths and just one ingredient is never enough, no matter how much we harp on about it or name a blend after just one ingredient (rolling of the eyes).

The clue is given away in our name really isn’t it?! We take lots of earths naturally wonderful ingredients and play with them, all day long. Experimenting with no rules attached, apart from whatever blend we come up with, if it tastes and looks great, we will consider sharing it with you lovely folk. When creating our Beetroot Blend, we experimented with many ingredients and eventually landed on the below six.

Ginger from southern India, provides a real spicy and pungent element. We wanted the blend to have a slight kick but at the same time, a warming feeling. An extremely clean and floral aromatic black pepper from Sri Lanka, its dense heat complimenting the ginger. A cinnamon from Vietnam, we opted for a sweet, aromatic and fragrant cinnamon to bring balance. A rich, vibrant mahogany, dark brown star anise, also from Vietnam. Coconut sugar from Indonesia, rich in flavour with a hint of caramel sweetness and beetroot from Poland, typically sweet, vibrant with some milder earthy tones.

The carefully considered combination of ingredients provide a comforting, yet exhilarating drink blend. The broad range of sensory profiles found in the depth of the drink, provide a perfectly balanced, harmonized blend accompanied with many rich layers of complexity.

Our beetroot blend is the one that gets our customers talking! For those who are a little unsure, you’ll no doubt be pleasantly surprised by this interesting blend.
The unique, moreish taste is a melting pot of several natural and delicious ingredients that work to showcase the perfect hit of beetroot flavour. For those of you who love beetroot, lucky you – you get the best of both worlds.

Beetroot is grown in the ground and sown in long rows and flourishes best at an elevation of 1000 metres above sea level, stable growing temperatures of 15 – 25 °C, plenty of rainfall, deep and well drained organically rich soil, with plants thriving in both sunlight as well as shade.

The beetroot we use in our blend is sourced from Poland, known for its excellent vegetable cultivation and the perfect conditions for growing healthy, antioxidant rich beets. This blend will take you on a journey of distinguished flavours.

Delicate and mild tones of beetroot are partnered with a range of spices, delivering gentle sweetness and a rich array of aromas. Beetroots have mellow sweet characteristics and boast an excellent nutritional profile that includes plenty of essential vitamins, minerals such as calcium, iron and a great source of fiber and nitrates such as magnesium and potassium. They also contain unique bioactive compounds called Betalains, which can benefit overall health.

 The powerful vitamin and mineral content of beets ensure that you receive healthy amounts of some of the most vital nutrients, with the help of which you can wave goodbye to vitamin deficiency. They’re also filled with fiber that we all need. And even though their sugar content sits at the top of all vegetables, beets have no (zero) cholesterol, very small amounts of fat and they’re super low on calories – only about 43 calories per 100 grams of beets.