Beetroots on the stem
|Subspecies||Beta vulgaris subsp. vulgaris|
|Cultivar group||'Conditiva' group|
|Origin||Sea beet (Beta vulgaris subsp. maritima)|
|Cultivar group members||Many; see text.|
The beetroot is the taproot portion of a beet plant, usually known in North America as the beet, and also known as the table beet, garden beet, sugar beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as B. vulgaris subsp. vulgaris 'Conditiva' Group.
From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of "garlic-breath".
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Below is a list of several commonly available cultivars of beets. Generally, 55 to 65 days are needed from germination to harvest of the root. All cultivars can be harvested earlier for use as greens. Unless otherwise noted, the root colours are shades of red and dark red with different degrees of zoning noticeable in slices.
- 'Albino', heirloom (white root)
- 'Bull's Blood', heirloom
- 'Chioggia', heirloom (distinct red and white zoned root)
- 'Crosby's Egyptian', heirloom
- 'Cylindra' / 'Formanova', heirloom (elongated root)
- 'Detroit Dark Red Medium Top', heirloom
- 'Early Wonder', heirloom
- 'Golden Beet' / 'Burpee's Golden', heirloom (yellow root)
- 'MacGregor's Favorite', an heirloom carrot-shaped beet
- 'Perfected Detroit', 1934 AAS winner
- 'Red Ace' Hybrid
- 'Ruby Queen', 1957 AAS winner
- 'Touchstone Gold' (yellow root)
Usually the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption. The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Those greens selected should be from bulbs that are unmarked, instead of those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.
Beetroot can be boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries.
A traditional Pennsylvania Dutch dish is pickled beet egg. Hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour.
In Poland and Ukraine, beet is combined with horseradish to form popular ćwikła or бурачки (burachky), which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes. Similarly in Serbia where the popular cvekla is used as winter salad, seasoned with salt and vinegar, with meat dishes. As an addition to horseradish, it is also used to produce the "red" variety of chrain, a popular condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian, and Ukrainian cuisine.
When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings. Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals.
Beetroot can also be used to make wine.
A moderate amount of chopped beetroot is sometimes added to the Japanese pickle fukujinzuke for color.
|Nutritional value per 100 g (3.5 oz)|
|Energy||180 kJ (43 kcal)|
|Dietary fiber||2.8 g|
|Vitamin A equiv.|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat (see table). In a 100-gram amount providing 43 calories, raw beetroot is a rich source (27% of the Daily Value - DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content (table).
In preliminary research, beetroot juice reduced blood pressure in hypertensive people. Tentative evidence has found that dietary nitrate supplementation, such as from beets and other vegetables, results in a small improvement in endurance exercise performance.
Betanin, obtained from the roots, is used industrially as red food colorant, to improve the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy, and breakfast cereals, among other applications.
The chemical adipic acid rarely occurs in nature, but happens to occur naturally in beetroot.
The red colour compound betanin is not broken down in the body, and in higher concentrations may temporarily cause urine or stools to assume a reddish colour, in the case of urine a condition called beeturia. Although harmless, this effect may cause initial concern due to the visual similarity to what appears to be blood in the stool, hematochezia (blood passing through the anus, usually in or with stool) or hematuria (blood in the urine).
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- Platina De honesta voluptate et valetudine, 3.14
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Relief workers invented names for things they had never seen before, such as the mangelwurzel disease, which afflicted those who lived solely on beets.
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- Frank, T; Stintzing, F. C.; Carle, R; Bitsch, I; Quaas, D; Strass, G; Bitsch, R; Netzel, M (2005). "Urinary pharmacokinetics of betalains following consumption of red beet juice in healthy humans". Pharmacological Research. 52 (4): 290–7. doi:10.1016/j.phrs.2005.04.005. PMID 15964200.
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Media related to Beetroot at Wikimedia Commons
-  Kumar, S., & Brooks, M. S. L. (2018). Use of red beet (Beta vulgaris L.) for antimicrobial applications—a critical review. Food and bioprocess technology, 11(1), 17-42. Chicago