Beetroot

Beetroot holds a prominent place in culinary traditions worldwide. In Eastern Europe, it is the heart of borscht, a beloved soup. Its vivid color and earthy taste have inspired artists and chefs alike, and it is often featured in folk remedies and contemporary health trends. Regional cultivars, such as Italy’s Chioggia beet, are celebrated for their unique appearance and flavor, while the vegetable’s symbolism in art and literature evokes themes of vitality and transformation.

• Beetroot’s intense red color comes from betalain pigments, which are also used as natural food dyes.
• Some beetroot cultivars, like Chioggia, display striking pink-and-white rings inside the root.
• Beetroot is one of the richest dietary sources of nitrates, linked to improved cardiovascular health.
• Both the root and leaves are edible, offering distinct flavors and nutritional benefits.
• Beetroot juice is popular among athletes for its potential to boost endurance and performance.

Beetroot is a nutritional powerhouse, high in folate, manganese, potassium, fiber, and dietary nitrates. A 100g serving of raw beetroot provides about 43 kcal, 1.6g protein, 0.2g fat, and 9.6g carbohydrates. Its nutrient profile supports heart health, blood pressure regulation, and digestive wellness, making it a valuable addition to balanced diets.

Beetroot is enjoyed in myriad ways: raw in salads for crunch and color, roasted or boiled for earthy sweetness, pickled for tangy flavor, and juiced for a vibrant drink. It stars in classic dishes like borscht and can be blended into smoothies or baked goods. Beet greens are sautéed, steamed, or added to salads, and beetroot’s pigments are used to naturally color foods.

Beetroot thrives in temperate climates, preferring well-drained, fertile soils and full sun exposure. It is typically grown as an annual, maturing in 50–90 days depending on the variety. Moderate drought and salinity tolerance make it adaptable, though it is susceptible to pests like leaf miners and diseases such as Cercospora leaf spot. Yields average 20–40 tonnes per hectare, and optimal storage conditions can preserve roots for up to five months.

• Fresh market root vegetable – sold whole or trimmed in produce sections.
• Processed – available canned, pickled, juiced, or powdered.
• Industrial uses – utilized as a natural colorant in food manufacturing and as animal feed.

• Detroit Dark Red – classic deep red, uniform roots, widely grown.
• Chioggia – Italian heirloom with pink-and-white concentric rings.
• Golden Beet – yellow-fleshed, milder flavor, less staining.
• Boltardy – UK favorite, early cropping, bolt-resistant.
• Crosby Egyptian – US cultivar, flattened globe shape, quick maturing.

Beetroot is vulnerable to leaf miners and fungal diseases such as Cercospora leaf spot. Some cultivars have been bred for improved resistance, though susceptibility varies. Integrated pest management and crop rotation help mitigate risks and maintain healthy yields.

In the US and Canada, beetroot is commonly called simply "beet." In South Asia, it features in curries and salads. The term "beet" can also refer to sugar beet in some regions, though they serve different culinary roles. Heritage varieties like Chioggia (Italy), Boltardy (UK), and Crosby Egyptian (US) reflect local preferences and traditions.

Select beetroot with firm, smooth skin and vibrant color, avoiding soft spots or shriveling. Smaller roots tend to be sweeter and more tender. Store unwashed beetroots in a cool, humid environment—ideally in the refrigerator’s vegetable drawer—for up to five months. Remove greens before storage to prolong freshness, and keep roots dry to prevent mold. Beet greens should be used within a few days for best quality.