The beetroot is the taproot portion of a beet plant, also known as the table beet, garden beet, red beet, dinner beet or golden beet. Beetroot, (Beta vulgaris), one of the four cultivated forms of the plant Beta vulgaris of the amaranth family (Amaranthaceae), grown for its edible leaves and taproot. Beetroots are frequently roasted or boiled and served as a side dish. They are also commonly canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. The leaves of garden beets can be cooked like spinach or eaten fresh if picked young. Beetroots are a good source of riboflavin as well as folate, manganese, and the antioxidant betaine. Beet greens are a source of riboflavin, iron, and vitamins A, C, and K. For related cultivated forms of B. vulgaris, see chard and sugar beet.
