The cooked beetroot from Segovia is presented in trays of 0.500 kg. Grown in temperate coastal areas, its season extends to the months of March, April, and May. In this cooked version, the beetroot is rich in folic acid and fiber, beneficial for cardiovascular health and intestinal transit. The red pigment is one of its most notable characteristics and can be easily cleaned off hands with table salt. The roots preserved in vinegar are ideal for salads, while the leaves can be consumed fresh or cooked. They are also high in Vitamin A and Vitamin C, helping to combat heart diseases and anemia.