Beetroot

Beetroot is the swollen taproot of a plant in the amaranth family, Amaranthaceae. Its scientific name is Beta vulgaris, a species that also includes sugar beet and chard. The plant is generally biennial: during its first year, it stores nutrients in its root and forms a rosette of leaves; after winter, it can flower and produce seeds.

Varieties may have red, golden, white, or striped roots. The red color mainly comes from betalains, water-soluble pigments that include betacyanins and betaxanthins. These compounds are characteristic of beetroot and account for much of its color. Beetroot can be eaten raw, boiled, roasted, steamed, or pickled, and it is used in salads and soups.

Both the root and young leaves are edible, although mature leaves are usually cooked. Its flavor is earthy and mildly sweet, partly because the root stores carbohydrates. Beetroot provides dietary fiber, folate, potassium, and other nutrients. It also contains natural nitrates, which the body can partly convert into nitric oxide, a molecule involved in regulating blood flow.

Beetroot has therefore been studied in relation to circulation and physical performance, although effects vary between people. After eating it, urine or stools may temporarily become pink or reddish. This harmless effect results from beetroot pigments passing through the body.