Beetroot

beetbeetsbeet rootred beetbeet greensBeet Juicebeetrootsgarden beetAlbino' heirloom beetrootb''ee''t
The beetroot is the taproot portion of a beet plant, usually known in North America as the beet, and also known as the table beet, garden beet, sugar beet, red beet, dinner beet or golden beet.wikipedia
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Beta vulgaris

beetsbeetbeet farming
It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as ''B.
It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetable known as chard or spinach beet; and mangelwurzel, which is a fodder crop.

Sugar beet

sugar beetsbeet sugarsugarbeet
Many beet products are made from other Beta vulgaris varieties, particularly sugar beet.
Together with other beet cultivars, such as beetroot and chard, it belongs to the subspecies Beta vulgaris subsp.

Taproot

tap roottaprootstap-root
The beetroot is the taproot portion of a beet plant, usually known in North America as the beet, and also known as the table beet, garden beet, sugar beet, red beet, dinner beet or golden beet.

Borscht

Borshchbarszczborsch
In Eastern Europe, beet soup, such as borscht, is a popular dish.
In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with beetroots as one of the main ingredients, which give the dish its distinctive red color.

Ukrainian cuisine

UkrainianUkraineCuisine
In Poland and Ukraine, beet is combined with horseradish to form popular ćwikła or бурачки (burachky), which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes. As an addition to horseradish, it is also used to produce the "red" variety of chrain, a popular condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian, and Ukrainian cuisine.

Lithuanian cuisine

LithuanianLithuaniaCuisine of Lithuania
As an addition to horseradish, it is also used to produce the "red" variety of chrain, a popular condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian, and Ukrainian cuisine.
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties.

Pickling

pickledpicklepickles
A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles.
Romanian pickles (murături) are made out of beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, garlic, sauerkraut (bell peppers stuffed with cabbage), bell peppers, melons, mushrooms, turnips, celery and cauliflower.

Betanin

Beet redBeetroot RedE162
Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals. The red colour compound betanin is not broken down in the body, and in higher concentrations may temporarily cause urine or stools to assume a reddish colour, in the case of urine a condition called beeturia.
Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin.

Labskaus

In Northern Germany, beetroot is mashed with Labskaus or added as its side order.
Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side orders.

Mangelwurzel

fodder beetmangel wurzelmangel wurzels
Food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called it.
It is a variety of Beta vulgaris, the same species that also contains the red beet (beetroot) and sugar beet varieties.

Serbian cuisine

SerbianSerbiaCuisine of Serbia
Similarly in Serbia where the popular cvekla is used as winter salad, seasoned with salt and vinegar, with meat dishes.
Some, such as beetroot or potato salads, require cooking.

Horseradish

horseradish sauceArmoracia rusticanaArmoracia lapathifolia
In Poland and Ukraine, beet is combined with horseradish to form popular ćwikła or бурачки (burachky), which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes.

Chrain

Khreynbeetroot horseradishKhren
As an addition to horseradish, it is also used to produce the "red" variety of chrain, a popular condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian, and Ukrainian cuisine.
White chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot.

Beeturia

pink urine
The red colour compound betanin is not broken down in the body, and in higher concentrations may temporarily cause urine or stools to assume a reddish colour, in the case of urine a condition called beeturia.
Beeturia is the passing of red or pink urine after eating beetroots or foods colored with beetroot extract or beetroot pigments.

Pickled beet egg

Red beet eggs
A traditional Pennsylvania Dutch dish is pickled beet egg.

Hamburger

hamburgersburgersburger
Popular in Australian hamburgers, a slice of pickled beetroot is combined with other condiments on a beef patty to make an Aussie burger.
They commonly include tomato, lettuce, grilled onion and meat as minimum, and can optionally include cheese, beetroot, pineapple, a fried egg and bacon.

Hematochezia

rectal bleedingHaematocheziaadmixture of blood in the stool
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).
Eating beetroot can cause harmless red-colored feces (beeturia) because of insufficient metabolism of a red pigment, and is a differential sign that may be mistaken as hematochezia.

Sea beet

Beta vulgaris'' subsp. ''maritimaBeta maritimaBeta vulgaris subsp. maritima
The sea beet is the wild ancestor of common vegetables such as beetroot, sugar beet, and Swiss chard.

Folate

folic acidfolate biosynthesisone carbon pool by folate
In a 100-gram amount providing 43 calories, 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).

Fukujinzuke

A moderate amount of chopped beetroot is sometimes added to the Japanese pickle fukujinzuke for color.
Lotus root is sometimes replaced with the similarly sweet and crunchy carrot, and the red varieties often add sliced beetroot for color.

Adipic acid

hexanedioic acidadipic1,6-hexanedioic acid
The chemical adipic acid rarely occurs in nature, but happens to occur naturally in beetroot.
Adipic acid, rare in nature, does occur naturally in beets, but this is not an economical source for commerce compared to industrial synthesis.

Leaf vegetable

greensleafy vegetablesleafy vegetable
It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as ''B.

Taxonomy (biology)

taxonomictaxonomytaxonomist
It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as ''B.

Subspecies

nominate subspeciesnominotypical subspeciesnominate
vulgaris'' subsp.