Beetroot yield: how much is usable after prep (AP to EP %)
Beetroot: about 70% usable going raw without tops to peeled, with a published range of 53–86%. That is a cost factor of 1.43: for every kilo you need ready to use, buy 1.43 kg as purchased.
Typical yield70%
Cost factor (AP ÷ EP)1.43
Lost in prep30%
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Raw with full tops → peeled | 40% | 19–78% | Tops and skin | 337 |
| Raw without tops → peeled | 70% | 53–86% | Skin and root ends | 340 |
| Diced → cooked | 76% | 67–83% | Cooking loss | 341 |
| Cooked whole → peeled and diced | 91% | 88–98% | Skin | 342 |
Beetroot sold with its leaves loses most of its weight to the tops. Cooking it whole then peeling it wastes less than peeling it raw.
What the yield does to the cost
| Usable beetroot needed | Buy (as purchased) at 70% |
|---|---|
| 1 kg | 1.43 kg |
| 5 kg | 7.14 kg |
| 10 kg | 14.29 kg |
Use 70% in the yield calculator →
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 337, 340, 341, 342 (US samples of fresh beetroot). Your own case is the real number: weigh it in the yield calculator.
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