Beet

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

Beetroot Colour

It is a popular misconception that the colour of beetroot is due to a pigment known as anthocyanin, the pigment in red cabbage. It is in fact due to the purple pigment betacyanin and a yellow one betaxanthin known collectively as betalins. There are other breeds of beetroot that are not the usual deep red, such as Burpee's Golden with an orange red skin and yellow flesh and Albina Vereduna which is white. These have a greater or lesser distribution of the two betalin pigments.

Related Topics:
Anthocyanin - Betacyanin - Betaxanthin - Betalin

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The pigments are contained in cell vacuoles (holes). Beetroot cells are quite unstable and will 'leak' when cut, heated and when they come into contact with air or sunlight. This is why you will inevitably get a purple stain on your plate when eating beetroot. If the skin is left on when cooking however this will maintain the integrity of the cells and therefore minimise leakage.

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The pigment stabilises in acid conditions, which is a good reason why beetroot is often pickled. In the United States, it is the traditional colorant for pink lemonade. Beet juice is also a common choice for edible ink, for example in marking grades on cuts of meat.

Related Topics:
United States - Lemonade

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