Vegetable
Beetroot
Beetroot is the swollen root of Beta vulgaris grown for deep red (or golden/chioggia) flesh that tastes earthy-sweet from geosmin and sugars. Young roots roast, boil, or grate raw; greens are edible like chard. Colour bleeds into everything—embrace it in borscht and salads or choose golden types to avoid staining. Roast wrapped for concentrated sweetness, pickle for sharpness, juice with care for earthiness, or pureé into dips and chocolate cakes. Scrub rather than peel before roasting if skins are tender; peel after cooking when hot. Store cool and dry; tops off to reduce moisture loss.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 19.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.93 g
- Dietary Fibre 2.5 g
- Total Sugars 3.22 g
- Complex / starch 2.13 g
- Protein 2 g
- Water 83.8 g
- Energy 36.8 kcal
- Water 83.8 g
- Carbohydrates 6.93 g
- Sugars 3.22 g
- Monosaccharides 2.26 g
- Disaccharides 0.97 g
- Starch 2.13 g
- Amylose 0.53 g
- Amylopectin 1.6 g
- Digestible Starch 1.81 g
- Resistant Starch 0.21 g
- Fibre 2.5 g
- Soluble Fibre 0.88 g
- Insoluble Fibre 1.63 g
- Protein 2 g
- Plant Protein 1.9 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Vitamins 89 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.2 µg
- Vitamin C 19 mg
- Vitamin E 0.34 mg
- Vitamin K 21.1 µg
- Minerals 353 mg
- Major Minerals 347 mg
- Trace Minerals 6.3 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 19 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.2 · vitamin-e: 0.34 · vitamin-k: 21.1 ·
Minerals
Sodium: 19.09 · Potassium: 294 · Calcium: 34 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
In the kitchen
Culinary partners and combinations that usually underperform with Beetroot.
Usually avoid with
Often clash in flavour or tradition
History
Mediterranean cultures used leaf beets; swollen roots were selected later in European gardens.
Central and Eastern European cookery elevated red beet roots in soups and pickles.
Borscht traditions fixed beetroot as a defining colour and flavour in Slavic kitchens.
Canned and vacuum-packed cooked beets made the root a convenient year-round vegetable.