John Myers
Beetroot is a dark brown syrup made from sugar beets. For this reason, the sweet syrup is also known under the names sugar cabbage or sugar beet syrup. It is a good alternative to sugar and is great for baking or just as a sweet spread.
Origin
In 1747, the Berlin scientist Andreas Sigismund Markgraf was the first to prove the sugar content of beets. Nevertheless, interest in the sweet turnip was initially low. It was only years later that Frederick the Great discovered the importance of local sugar production and promoted the breeding of sugary varieties. This gave rise to the sugar beet in 1800. And as early as the middle of the 19th century, turnip greens were often used as sweeteners. Today the sweet syrup can be found in many households in Westphalia and the Rhineland.
Season
Turnip greens are available all year round with consistent quality.
Taste
Beetroot has a chewy, spreadable consistency and tastes very sweet with a strong malty note.
Use
Beetroot tastes great as a spread on bread and rolls or as an accompaniment to pancakes or potato pancakes. But the sweet syrup is also suitable for baking cakes and biscuits or for sweetening desserts and sauces. Traditionally, beet syrup is also an important ingredient in the preparation of pumpernickel and other dark bread.
Storage
Turnip tops should be stored tightly sealed in a dark and dry place, e.g. in the pantry. The syrup should not be placed in the refrigerator, as it will harden, be difficult to spread, and taste less aromatic.
Durability
Properly stored, turnip tops can be kept for up to 3 years due to the high sugar content.
Nutritional value/active ingredients
The iron content of sugar beets and thus also of beetroot is particularly noteworthy. But be careful: 100 g of syrup does not contain any fat, but it does contain around 67 g of carbohydrates and 1.2 g of protein and thus provide around 278 kilocalories or 1163kJ.
