Author(s): Jaya Sinha and Shakuntala Kumari

Abstract:
The beetroot or beet is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. 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 leafy vegetable called beet greens. The garden beet is a biennial plant and is primarily grown for the thick fleshy taproot that forms during the first season. In the second season a tall, branched, leafy stem arises to bear clusters of minute green flowers that develop into brown corky fruits commonly called speedballs. The oblong leaves typically have a red petiole (leaf stem) and midrib and can be harvested continually throughout the first growing season, though production slows in the heat of summer. Beet greens are filled with superhero nutrients. Beet greens boost immunity, lower blood pressure, improve mental health, strengthen bones, and more. Historically, beet greens (the leafy tops of the beetroot) were used for their amazing healing properties as Hippocrates believed that the juice from beet leaf bindings would help heal wounds. Today, beet greens are used in various dishes from homemade Baked Beet Greens Chips, Ginger Stir-Fry with Beet Greens, or added to your favorite smoothie or salad.