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| image_caption = Beetroots on the stem |
| image_caption = Beetroots on the stem |
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| species = ''[[Beta vulgaris]]'' |
| species = ''[[Beta vulgaris]]'' |
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| subspecies = |
| subspecies =''Beta vulgaris'' subsp. ''vulgaris'' |
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| group = '''Conditiva Group''' |
| group = '''Conditiva Group''' |
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| origin = [[Sea beet|Sea beet (''Beta vulgaris'' subsp. ''maritima'')]] |
| origin = [[Sea beet|Sea beet (''Beta vulgaris'' subsp. ''maritima'')]] |
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}} |
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The '''beetroot''' is the [[taproot]] portion of a [[Beta vulgaris|beet plant]],<ref>"beet". def. 1 and 2. also "beet-root." ''Oxford English Dictionary'' Second Edition on CD-ROM (v. 4.0) © Oxford University Press 2009</ref> usually known in North America as '''beets''' while the vegetable is referred to as '''beetroot''' in British English, and also known as the '''table beet''', '''garden beet''', '''red beet''' |
The '''beetroot''' is the [[taproot]] portion of a [[Beta vulgaris|beet plant]],<ref>"beet". def. 1 and 2. also "beet-root." ''Oxford English Dictionary'' Second Edition on CD-ROM (v. 4.0) © Oxford University Press 2009</ref> usually known in North America as '''beets''' while the vegetable is referred to as '''beetroot''' in British English, and also known as the '''table beet''', '''garden beet''', '''red beet''', '''dinner beet''' or '''golden beet'''. Beetroot can be roasted or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. <ref>{{Cite web |date=2024-05-05 |title=Beet {{!}} Description, Root, Leaf, Nutrition, & Facts {{!}} Britannica |url=https://www.britannica.com/plant/beet |access-date=2024-05-17 |website=www.britannica.com |language=en}}</ref> |
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It is one of several cultivated varieties of ''[[Beta vulgaris]]'' grown for their edible taproots and [[Leafy greens|leaves]] (called '''beet greens'''); they have been [[Taxonomy (biology)|classified]] as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva [[Cultivar group|Group]].<ref name=MMPND>{{Cite web |title=Sorting Beta names |url=http://www.plantnames.unimelb.edu.au/Sorting/Beta.html |work=Multilingual Multiscript Plant Name Database |publisher=The University of Melbourne |access-date=2013-04-15 |archive-url=https://web.archive.org/web/20130504173112/http://www.plantnames.unimelb.edu.au/Sorting/Beta.html |archive-date=2013-05-04 |url-status=dead }}</ref> |
It is one of several cultivated varieties of ''[[Beta vulgaris]]'' grown for their edible taproots and [[Leafy greens|leaves]] (called '''beet greens'''); they have been [[Taxonomy (biology)|classified]] as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva [[Cultivar group|Group]].<ref name=MMPND>{{Cite web |title=Sorting Beta names |url=http://www.plantnames.unimelb.edu.au/Sorting/Beta.html |work=Multilingual Multiscript Plant Name Database |publisher=The University of Melbourne |access-date=2013-04-15 |archive-url=https://web.archive.org/web/20130504173112/http://www.plantnames.unimelb.edu.au/Sorting/Beta.html |archive-date=2013-05-04 |url-status=dead }}</ref> |
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==History== |
==History== |
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The domestication of beetroot can be traced to the emergence of an [[allele]], which enables [[biennial plant|biennial]] harvesting of leaves and taproot.<ref>{{Cite journal|last1=Pin|first1=Pierre A.|last2=Zhang|first2=Wenying|last3=Vogt|first3=Sebastian H.|last4=Dally|first4=Nadine|last5=Büttner|first5=Bianca|last6=Schulze-Buxloh|first6=Gretel|last7=Jelly|first7=Noémie S.|last8=Chia|first8=Tansy Y. P.|last9=Mutasa-Göttgens|first9=Effie S.|display-authors=3|date=2012-06-19|title=The Role of a Pseudo-Response Regulator Gene in Life Cycle Adaptation and Domestication of Beet|journal=Current Biology|language=en|volume=22|issue=12|pages=1095–1101|doi=10.1016/j.cub.2012.04.007|issn=0960-9822|pmid=22608508|doi-access=free|hdl=11858/00-001M-0000-000E-F07C-6|hdl-access=free}}</ref> Beetroot was domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks, and Romans. By the Roman era, it is thought that they were also cultivated for their roots. From the [[Middle Ages]], beetroot was used to treat various conditions, especially illnesses relating to digestion and the blood. [[Bartolomeo Platina]] recommended taking beetroot with [[garlic]] to nullify the effects of "garlic-breath".<ref>[[Bartolomeo Platina|Platina]] ''[[De honesta voluptate et valetudine]]'', 3.14</ref> |
The domestication of beetroot can be traced to the emergence of an [[allele]], which enables [[biennial plant|biennial]] harvesting of leaves and taproot.<ref>{{Cite journal|last1=Pin|first1=Pierre A.|last2=Zhang|first2=Wenying|last3=Vogt|first3=Sebastian H.|last4=Dally|first4=Nadine|last5=Büttner|first5=Bianca|last6=Schulze-Buxloh|first6=Gretel|last7=Jelly|first7=Noémie S.|last8=Chia|first8=Tansy Y. P.|last9=Mutasa-Göttgens|first9=Effie S.|display-authors=3|date=2012-06-19|title=The Role of a Pseudo-Response Regulator Gene in Life Cycle Adaptation and Domestication of Beet|journal=Current Biology|language=en|volume=22|issue=12|pages=1095–1101|doi=10.1016/j.cub.2012.04.007|issn=0960-9822|pmid=22608508|doi-access=free|bibcode=2012CBio...22.1095P |hdl=11858/00-001M-0000-000E-F07C-6|hdl-access=free}}</ref> Beetroot was domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks, and Romans. By the Roman era, it is thought that they were also cultivated for their roots. From the [[Middle Ages]], beetroot was used to treat various conditions, especially illnesses relating to digestion and the blood. [[Bartolomeo Platina]] recommended taking beetroot with [[garlic]] to nullify the effects of "garlic-breath".<ref>[[Bartolomeo Platina|Platina]] ''[[De honesta voluptate et valetudine]]'', 3.14</ref> |
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During the middle of the |
During the middle of the 17th century, [[wine]] often was colored with beetroot juice.<ref>Nilsson ''et al.'' (1970). "Studies into the pigments in beetroot (''Beta vulgaris'' L. ssp. ''vulgaris'' var. ''rubra'' L.)"</ref> |
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Food shortages in Europe [[Aftermath of World War I|following World War I]] caused great hardships, including cases of ''[[mangelwurzel]]'' disease, as relief workers called it. It was symptomatic of eating only beetroot.<ref>{{cite book|last=MacMillan|first=Margaret Olwen|title=Paris 1919: Six Months That Changed the World|title-link=Paris 1919: Six Months That Changed the World|publisher=[[Random House]]|year=2002|isbn=978-0375508264|edition=1st U.S.|location=New York|page=[https://archive.org/details/paris1919sixmont00macm/page/60 60]|chapter=We are the League of the People|lccn=2002023707|quote=Relief workers invented names for things they had never seen before, such as the mangelwurzel disease, which afflicted those who lived solely on beetroot.|author-link=Margaret MacMillan|orig-year=2001}}</ref> |
Food shortages in Europe [[Aftermath of World War I|following World War I]] caused great hardships, including cases of ''[[mangelwurzel]]'' disease, as relief workers called it. It was symptomatic of eating only beetroot.<ref>{{cite book|last=MacMillan|first=Margaret Olwen|title=Paris 1919: Six Months That Changed the World|title-link=Paris 1919: Six Months That Changed the World|publisher=[[Random House]]|year=2002|isbn=978-0375508264|edition=1st U.S.|location=New York|page=[https://archive.org/details/paris1919sixmont00macm/page/60 60]|chapter=We are the League of the People|lccn=2002023707|quote=Relief workers invented names for things they had never seen before, such as the mangelwurzel disease, which afflicted those who lived solely on beetroot.|author-link=Margaret MacMillan|orig-year=2001}}</ref> |
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==Culinary use== |
==Culinary use== |
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{{nutritionalvalue | name=Beetroot, raw |
{{Cookbook|Beet}}{{nutritionalvalue | name=Beetroot, raw |
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| water=87.58g |
| water=87.58g |
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| kJ= 180 |
| kJ= 180 |
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}} |
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Usually, the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. The green, leafy portion of the beetroot is also edible. The young leaves can be added raw to salads, while the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to [[spinach]]. Beetroot can be roasted, boiled or steamed, peeled, and then eaten warm with or without butter; cooked, pickled, and then eaten cold as a [[condiment]]; or peeled, shredded raw, and then eaten as a salad. Pickled beetroot is a traditional food in many countries. |
Usually, the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. The green, leafy portion of the beetroot is also edible. The young leaves can be added raw to salads, while the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to [[spinach]]. Beetroot can be roasted, boiled or steamed, peeled, and then eaten warm with or without butter; cooked, pickled, and then eaten cold as a [[condiment]]; or peeled, shredded raw, and then eaten as a salad. Pickled beetroot is a traditional food in many countries.{{Citation needed|date=February 2024}} |
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=== Australia and New Zealand === |
=== Australia and New Zealand === |
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In [[Australia]] and [[New Zealand]], sliced pickled beetroot is a common ingredient in traditional [[Hamburger#Australia and New Zealand|hamburgers]]. |
In [[Australia]] and [[New Zealand]], sliced pickled beetroot is a common ingredient in traditional [[Hamburger#Australia and New Zealand|hamburgers]].{{Citation needed|date=February 2024}} |
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=== Eastern Europe === |
=== Eastern Europe === |
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As an addition to horseradish, it is also used to produce the "red" variety of ''[[chrain]]'', a condiment in [[Jewish cuisine|Ashkenazi Jewish]], [[Hungarian cuisine|Hungarian]], [[Polish cuisine|Polish]], [[Lithuanian cuisine|Lithuanian]], [[Russian cuisine|Russian]], and [[Ukrainian cuisine|Ukrainian]] cuisine. |
As an addition to horseradish, it is also used to produce the "red" variety of ''[[chrain]]'', a condiment in [[Jewish cuisine|Ashkenazi Jewish]], [[Hungarian cuisine|Hungarian]], [[Polish cuisine|Polish]], [[Lithuanian cuisine|Lithuanian]], [[Russian cuisine|Russian]], and [[Ukrainian cuisine|Ukrainian]] cuisine. |
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Cold beetroot soup called『Šaltibarščiai』is very popular in Lithuania |
Cold beetroot soup called『Šaltibarščiai』is very popular in Lithuania. Traditionally it consists of kefir, boiled beetroot, cucumber, dill, spring onions and can be eaten with boiled eggs and potatoes.{{Citation needed|date=February 2024}} |
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{{ill|Botvinya|ru|Ботвинья}} is an old-time traditional Russian [[cold soup]] made from leftover beet greens and chopped beetroots, typically with bread and [[kvass]] added. Botvinya got its name from the Russian ''botva'', which means "root vegetable greens", referring to beet plant leaves. |
{{ill|Botvinya|ru|Ботвинья}} is an old-time traditional Russian [[cold soup]] made from leftover beet greens and chopped beetroots, typically with bread and [[kvass]] added. Botvinya got its name from the Russian ''botva'', which means "root vegetable greens", referring to beet plant leaves. |
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{{ill|Svekolnik|ru|Свекольник}}, or [[Russian cuisine#Cold soups|svyokolnik]], is yet another Russian beet-based soup, typically distinguished from borscht in that vegetables for svekolnik are cooked raw and not sauteed, while many types of borscht typically include sauteed carrots and other vegetables. Svekolnik got its name from ''svyokla'', Russian word for "beet." Sometimes, various types of cold borscht are also called "svekolnik". |
{{ill|Svekolnik|ru|Свекольник}}, or [[Russian cuisine#Cold soups|svyokolnik]], is yet another Russian beet-based soup, typically distinguished from borscht in that vegetables for svekolnik are cooked raw and not sauteed, while many types of borscht typically include sauteed carrots and other vegetables. Svekolnik got its name from ''svyokla'', Russian word for "beet." Sometimes, various types of cold borscht are also called "svekolnik".{{Citation needed|date=February 2024}} |
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=== India === |
=== India === |
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A large proportion of commercial production is processed into boiled and sterilized beetroot or [[Pickling|pickles]]. |
A large proportion of commercial production is processed into boiled and sterilized beetroot or [[Pickling|pickles]]. |
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[[Betanin]], obtained from the roots, is used industrially as red [[Food coloring|food colorant]] to |
[[Betanin]], obtained from the roots, is used industrially as red [[Food coloring|food colorant]] to enhance the color and flavor of [[tomato paste]], sauces, desserts, [[jam]]s and jellies, [[ice cream]], candy, and [[breakfast cereal]]s.<ref name="prota" /> When beetroot juice is used, it is most stable in foods with low water content, such as frozen novelties and fruit fillings.<ref>{{cite book|last=Francis|first=F.J.|url=https://archive.org/details/colorants0000fran|title=Colorants|publisher=Egan Press|year=1999|isbn=978-1-891127-00-7|url-access=registration}}</ref> |
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Beetroot can be used to make wine.<ref>''Making Wild Wines & Meads''; Pattie Vargas & Rich Gulling; page 73</ref> |
Beetroot can be used to make wine.<ref>''Making Wild Wines & Meads''; Pattie Vargas & Rich Gulling; page 73</ref> |
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* 'Forono', [[Award of Garden Merit|AGM]], 1993.<ref name= "RHSveg" /> |
* 'Forono', [[Award of Garden Merit|AGM]], 1993.<ref name= "RHSveg" /> |
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* 'Golden Beet' / 'Burpee's Golden', heirloom (yellow root)<ref name=dummies/> |
* 'Golden Beet' / 'Burpee's Golden', heirloom (yellow root)<ref name=dummies/> |
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* 'MacGregor's Favorite', an heirloom carrot-shaped beetroot |
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* 'MacGregor's Favorite', an heirloom carrot-shaped beetroot<ref>[https://www.rareseeds.com/macgregor-s-favorite-beet/]{{Dead link|date=May 2021 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref>{{Cite web | url=http://www.territorialseed.com/product/macgregors-favorite-beet-seed/purple_power | title=Beets - Territorial Seed Company}}</ref> |
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* 'Pablo', [[Award of Garden Merit|AGM]], 1993.<ref name= "RHSveg" /> |
* 'Pablo', [[Award of Garden Merit|AGM]], 1993.<ref name= "RHSveg" /> |
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* 'Perfected Detroit', 1934 [[All-America Selections|AAS]] winner<ref>{{cite web|url = http://all-americaselections.org/product/beet-perfected-detroit | title = AAS Beet Perfected Detroit | date = June 2016 | access-date = 20 August 2017}}</ref> |
* 'Perfected Detroit', 1934 [[All-America Selections|AAS]] winner<ref>{{cite web|url = http://all-americaselections.org/product/beet-perfected-detroit | title = AAS Beet Perfected Detroit | date = June 2016 | access-date = 20 August 2017}}</ref> |
Beetroot | |
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![]()
Beetroots on the stem
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Species | Beta vulgaris |
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,[1] usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beetorgolden beet. Beetroot can be roasted or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. [2]
It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classifiedasB. vulgaris subsp. vulgaris Conditiva Group.[3]
Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized.
Beta is the ancient Latin name for beetroot,[4] possibly of Celtic origin, becoming beteinOld English.[5] Root derives from the late Old English rōt, itself from Old Norse rót.[6]
The domestication of beetroot can be traced to the emergence of an allele, which enables biennial harvesting of leaves and taproot.[7] Beetroot was domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks, and Romans. By the Roman era, it is thought that they were also cultivated for their roots. From the Middle Ages, beetroot was used to treat various conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of "garlic-breath".[8]
During the middle of the 17th century, wine often was colored with beetroot juice.[9]
Food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called it. It was symptomatic of eating only beetroot.[10]
Nutritional value per 100 g (3.5 oz) | |
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Energy | 180 kJ (43 kcal) |
9.56 g | |
Sugars | 6.76 g |
Dietary fiber | 2.8 g |
0.17 g | |
1.61 g | |
Vitamins | Quantity %DV† |
Vitamin A equiv. | 0% 2 μg0% |
Thiamine (B1) | 3% 0.031 mg |
Riboflavin (B2) | 3% 0.04 mg |
Niacin (B3) | 2% 0.334 mg |
Pantothenic acid (B5) | 3% 0.155 mg |
Vitamin B6 | 4% 0.067 mg |
Folate (B9) | 27% 109 μg |
Vitamin C | 5% 4.9 mg |
Minerals | Quantity %DV† |
Calcium | 1% 16 mg |
Iron | 4% 0.8 mg |
Magnesium | 5% 23 mg |
Manganese | 14% 0.329 mg |
Phosphorus | 3% 40 mg |
Potassium | 11% 325 mg |
Sodium | 3% 78 mg |
Zinc | 3% 0.35 mg |
Other constituents | Quantity |
Water | 87.58g |
†Percentages estimated using US recommendations for adults,[11] except for potassium, which is estimated based on expert recommendation from the National Academies.[12] |
Usually, the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. The green, leafy portion of the beetroot is also edible. The young leaves can be added raw to salads, while the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Beetroot can be roasted, boiled or steamed, peeled, and then eaten warm with or without butter; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beetroot is a traditional food in many countries.[citation needed]
InAustralia and New Zealand, sliced pickled beetroot is a common ingredient in traditional hamburgers.[citation needed]
InEastern Europe, beetroot soup, such as borscht [Ukrainian] and barszcz czerwony [Polish], is common. In Poland and Ukraine, beetroot is combined with horseradish to form ćwikłaorбурячки (buryachky), which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes.
Similarly, in Serbia, beetroot (referred to by the local name 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 condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian, and Ukrainian cuisine.
Cold beetroot soup called『Šaltibarščiai』is very popular in Lithuania. Traditionally it consists of kefir, boiled beetroot, cucumber, dill, spring onions and can be eaten with boiled eggs and potatoes.[citation needed]
Botvinya [ru] is an old-time traditional Russian cold soup made from leftover beet greens and chopped beetroots, typically with bread and kvass added. Botvinya got its name from the Russian botva, which means "root vegetable greens", referring to beet plant leaves.
Svekolnik [ru], or svyokolnik, is yet another Russian beet-based soup, typically distinguished from borscht in that vegetables for svekolnik are cooked raw and not sauteed, while many types of borscht typically include sauteed carrots and other vegetables. Svekolnik got its name from svyokla, Russian word for "beet." Sometimes, various types of cold borscht are also called "svekolnik".[citation needed]
InIndian cuisine, chopped, cooked, spiced beetroot is a common side dish. Yellow-colored beetroots are grown on a very small scale for home consumption.[13]
Besides standard fruit and vegetable dishes, certain varieties of beets are sometimes used as a garnish to a tart.[14]
A common dish in Sweden and elsewhere in the Nordic countries is Biff à la Lindström, a variant of meatballs or burgers, with chopped or grated beetroot added to the minced meat.[15][16][17]
InNorthern Germany, beetroot is mashed with Labskaus or added as its side order.[18][19]
A large proportion of commercial production is processed into boiled and sterilized beetroot or pickles.
Betanin, obtained from the roots, is used industrially as red food colorant to enhance the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy, and breakfast cereals.[13] When beetroot juice is used, it is most stable in foods with low water content, such as frozen novelties and fruit fillings.[20]
Beetroot can be used to make wine.[21]
Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat (see table). In a 100-gram (3+1⁄2-ounce) amount providing 180 kilojoules (43 kilocalories) of food energy, 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).[22]
A clinical trial review reported that consumption of beetroot juice modestly reduced systolic blood pressure but not diastolic blood pressure.[23]
The red color compound betanin is not broken down in the body, and in higher concentrations, may temporarily cause urine or stools to assume a reddish color, in the case of urine a condition called beeturia.[24]
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).[25]
Nitrosamine formation in beetroot juice can reliably be prevented by adding ascorbic acid.[26]
Below is a list of several commonly available cultivars of beetroot. 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 colors are shades of red and dark red, with different degrees of zoning noticeable in slices.
Relief workers invented names for things they had never seen before, such as the mangelwurzel disease, which afflicted those who lived solely on beetroot.
{{cite book}}
: CS1 maint: location missing publisher (link)