Beet

The beet, or beetroot, is the root vegetable of Beta vulgaris, a plant species in the amaranth family Amaranthaceae. The name beet commonly refers to the swollen taproot used as food, while the leaves, beet greens, are also edible. The species also includes varieties bred for sugar—sugar beet and fodder beet.

Beets are typically grown as an annual. They prefer cool-season conditions and are relatively frost-tolerant. Seeds germinate in one to two weeks; roots form in about 50–70 days for early varieties and longer for larger roots. Soils should be deep, well-drained, and fertile. Plants require consistent moisture; harvest times vary by variety. Pests and diseases include leaf spots, leaf miners, and nematodes; crop rotation and proper spacing help reduce problems.

Nutrition and uses: Raw beets are low in calories and high in water, with notable content of folate, manganese, potassium, fiber, and vitamin C. Betalain pigments give the characteristic red to violet coloring. Beet greens are rich in vitamin K and calcium. Culinary uses: Beets can be boiled, roasted, steamed, pickled, or grated raw in salads; the greens are used as a leafy vegetable; beet juice is consumed as a beverage.

History and production: Beets were domesticated in the Mediterranean region and spread widely in Europe. Root crops bred for sugar sugar beet became a major sugar source in the 19th century and are now grown commercially in temperate regions worldwide.