To reduce the amount of organic waste generated from unsaleable beets being thrown away, the researchers from the University of Life Sciences in Poznań decided to look at ways of creating a healthy solution.

The university’s Prof. Joanna Kobus-Cisowska said: “They contain a lot of water, which is why they easily wither, shrink and finally spoil.

“Many of them are thrown away before they reach stores.

“To combat this waste, scientists from the Faculty of Food Science and Nutrition have developed a way to use valuable but unsightly beets.”

Adding that old beets are a source of vitamins, antioxidants and fiber, she said: “We developed the entire procedure for creating ice cream.

“We also created a new plate freezer, in which a non-toxic liquid derived from potassium salt was used as a coolant that can have direct contact with the food product.

“The production process prepared in this way allows for the production of ice cream from whole beets, including the peel.”

According to the scientists, the ice cream can now diversify the use of beetroot to include not only soup and salads but sweet and healthy sorbets.

The project can also bring benefits to local entrepreneurs with innovative beet processing technology, enabling them to reduce unnecessary losses which, according to estimates, may amount to as much as 15% of the entire production.

Beetroot is a source of vitamins, antioxidants and fiber and can lower blood pressure, preventing the development of some cardiovascular diseases.

The average Pole eats only 3 kg of beetroot out of approximately 110 kg of vegetables per year.