Description
The beetroot (Beta vulgaris) is a root vegetable that grows as a round bulb with a leafy top poking out above the soil. Beets are similar in shape to turnips and radishes, though they're not related botanically. The most common garden beet is a deep ruby red in color. While beet is the most common name for this vegetable in the U.S., beets are generally referred to as beetroot in other English-speaking countries. The distinction is important in recipes because the leaves are also edible.
Beets are native to the Mediterranean region. The leaves have been eaten since before written history, but the beetroot was generally used medicinally. It did not become a popular food until French chefs recognized its potential in the 1800s. Today, they're inexpensive and most often used in soups and salads. The root can also be made into beet juice, which is popular for detoxification juicing. Beets need to be washed and the greens removed prior to cooking; they don't have to be peeled.
