Beet

The beet is a plant with a rounded fleshy taproot. Cultivars of the beet include

Related Topics:
Taproot - Cultivar

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• beetroot, table beet or in the 19th century blood turnip used as a root vegetable
• Fodder beet, wurzel or mangold used as animal fodder,
• sugar beet grown for sugar
• Chard, a beet which has been bred for the leaves instead of the roots and is used as a leaf vegetable.

These are all related to the original Sea Beet, a maritime salt-tolerant plant of North West Europe.

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Beetroot are cooked or pickled and eaten cold. The leaves and stems can be sliced and stir-fried, and have a flavor resembling that of taro leaves. The stems can also cooked with black beans to increase their nutritional value. The red color in the beet roots (betacyanin) causes red urine and faeces in some people who are unable to break it down.

Related Topics:
Pickled - Stir-fried - Taro - Black beans - Betacyanin - Urine - Faeces

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Beet: Nutritional information (beetroot/table beet) ►