VEGETABLE MAINLY GROWN in the South and Southeast regions of Brazil, the best are harvested in the months of October and January to March. Two of beet’s main features are the sweet flavor and deep, purplish-red color, derived from the betaine pigment it contains. In Brazil, it is often served raw and grated in salads, sometimes next to grated raw carrots and raisins. Boiled or roasted, it is used as an ingredient for pasta fillings, soups and soufflés. The stems and leaves are also high in iron, and can be used in salads or sautéed.