beetroot

Beetroot, sometimes called "beets", is a vibrant root vegetable known for its deep-red, golden, or striped roots and a sweet, earthy taste. It has a long cultivation history, with people initially using the leafy tops as much as the root in many traditional dishes.

Today you’ll meet it pickled in jars, roasted in salads, boiled with vegetables, or blended into a juice (warning: it can stain everything!). It also appears in soups, bread, and pastries, and its natural pigment is often used for colouring food.

Beetroot (Beta vulgaris) is a taproot vegetable in the amaranth family, prized for its intense colour, sweetness, and distinct earthiness. The species includes distinct forms, from table beets to sugar beets, and also includes cultivars with deep red, golden, or striped flesh.

Historically, the greens were often used as a vegetable in ancient Rome, while the root became increasingly valued later and eventually became a central ingredient in many cuisines. It features in dishes from around the world, including Eastern European borscht, roasted veggie sides, soups, and salads.

The roots can be eaten raw, roasted, pickled, or juiced, and they are also used in baking and as a natural coloring additive. The leafy greens are nutritious too and can be cooked like spinach. Beyond cooking, the rich pigment has also been used in some cosmetic and dye applications.

Despite all the hype around it, it is still a practical vegetable first: earthy, versatile, and useful in everyday meals, from simple roasted roots to vibrant drinks and seasonal sides.