beetroots

Beetroots are the edible roots of the beet plant (Beta vulgaris). The storage root is typically round to tapered, with a smooth skin in red to purple hues; golden and striped varieties exist. The greens are also edible, often used as leafy vegetables.

Beetroots grow best in cool weather and in fertile, well-drained soil. They require even moisture and regular thinning to prevent misshapen roots. Seed is commonly sown in rows, and roots are harvested when they reach a desirable size. Store beetroots in the refrigerator to extend shelf life.

Nutritionally, beetroots are low in calories and a good source of folate, manganese, potassium, and dietary fiber. They contain betalain pigments and nitrates, which have been studied for antioxidant and cardiovascular effects. Dietary benefits come mainly from a balanced diet and overall lifestyle.

Beetroots are used in many cuisines, roasted, boiled, steamed, or pickled, and are a key ingredient in borscht. Varieties include red types such as Detroit Red and Ruby Queen, as well as golden and Chioggia varieties. The plant has a long history, cultivated in Europe since ancient times.