The beetroot, also known as the red beet or informally simply as beet, is one of the many cultivated varieties of beets (Beta vulgaris) and arguably the most commonly encountered variety in North America and Britain.
Usage : The usually deep-red roots of beetroot are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. The green leafy portion of the beet is also edible. It is most commonly served boiled or steamed in which case it has a taste and texture similar that of spinach. It is also used in dyes and traditional remedies.

The beetroot, also known as the red beet or informally simply as beet, is one of the many cultivated varieties of beets (Beta vulgaris) and arguably the most commonly encountered variety in North America and Britain.
Usage : The usually deep-red roots of beetroot are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. The green leafy portion of the beet is also edible. It is most commonly served boiled or steamed in which case it has a taste and texture similar that of spinach. It is also used in dyes and traditional remedies.