Beetroot

Beetroot is a cultivated variety of the Beet. The red roots are eaten as a cooked vegetable or are used in salads.

Names

Scientific
   Beta vulgaris vulgaris convar. vulgaris var. vulgaris
English
   Beetroot
   Garden beet
   Red beet
   Table beet
Dutch
   Kroot
   Rode biet
Spanish
   Remolacha
French
   Betterave potagère
   Betterave rouge
   Carotte rouge
   Racine rouge
German
   Rote Bete
   Rote Rübe
   Salat-Rübe
Italian
   Barbabietola rossa

Taxonomy

Genus
   Beta
Family
   Chenopodiaceae
Order
   Caryophyllales

Basic information and facts

Origin:

The beetroot is a variety of the beet which is native in the mediterranean area.

Distribution:

Beetroots are grown worldwide.

Annual, biennial, or perennial:

Beetroots are biennial plants but grown as annuals for their roots which are edible.

Leaves:

The leaves are glossy, with a mid-green color. They have bright red veins and dark red stalks, which originate from the root.

Roots:

Different varieties have different shaped roots. They can be spherical or have a longer shape, just like parsnips. Inside, the roots have a bright red or purple color.

Climate and weather:

Cultivated in a wide range of climates. Beetroot is grown as a warm season crop in temperate climates or during the cooler months in tropical climates.

Pollination:

Pollinated by wind and by insects

Height:

Some plants will be mature with a height of 10 cm but some varieties can reach 30 cm.

Type of soil:

Beetroot like soil with pH of 6.5-7.5 and with good levels of phosphorous and potassium.

Light:

The plants need a lot of sunlight.

Spacing

Grow in rows about 25-30 cm apart. Distance within the row is 7-10 cm.

Propagation:

Propagation is done through seeds.

Pests and diseases:

Relatively free from pests and diseases..

Harvesting:

Can be easily harvested by hand; grab the leaves and pull out the roots.

Uses:

The red roots can be grilled, boiled or roasted, but are also eaten cold as a salad (after cooking) dressed with some oil and vinegar. The roots can also be eaten raw and shredded. The leaves of beetroot are also edible (boiled or steamed) and taste a bit like spinach.
Betanin, extreacted from beetroots, can be used as a red food colorant.