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| Beetroot | |
|---|---|
 Beetroots on the stem | |
| Species | Beta vulgaris |
| Subspecies | Beta vulgaris subsp. vulgaris |
| Cultivar group | Conditiva Group |
| Origin | Sea beet (Beta vulgaris subsp. maritima) |
| Cultivar group members | Many; see text. |
The beetroot (British English) or beet (North American English) is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group.[1] The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet. It is also a leaf vegetable called beet greens. Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce.[2]
It is one of several cultivated varieties of Beta vulgaris subsp. vulgaris grown for their edible taproots or leaves, classified as belonging to the Conditiva Group.[3] Other cultivars of the same subspecies include the sugar beet, the leaf vegetable known as spinach beet (Swiss chard), and the fodder crop mangelwurzel.
- ^ "beet". def. 1 and 2. also "beet-root." Oxford English Dictionary Second Edition on CD-ROM (v. 4.0) © Oxford University Press 2009
- ^ "Beet | Description, Root, Leaf, Nutrition, & Facts". Encyclopædia Britannica. 2024-05-05. Retrieved 2024-05-17.
- ^ "Sorting Beta names". Multilingual Multiscript Plant Name Database. The University of Melbourne. Archived from the original on 2013-05-04. Retrieved 2013-04-15.