Beetroot

Beetroot (Beta vulgaris) is a root vegetable known for its deep purple colour and earthy flavour. It is grown worldwide and can be eaten raw, roasted, boiled, or pickled. The edible part is the taproot, though the leaves are also edible.

Beetroot is used as a natural food colouring, particularly in products like crisps, sauces, and some confectionery, due to its vibrant betalain pigments. It is also added for its distinct flavour and nutritional content in salads, ready meals, and vegetable-based snacks.

Beetroot is not a food additive and does not have an E-number. It is a source of dietary fibre, vitamins, and minerals, including folate and manganese. The NHS Eatwell Guide recommends including a variety of vegetables in the diet, and beetroot can contribute to this. Some research has explored the potential cardiovascular benefits of beetroot due to its nitrate content, which the body converts to nitric oxide, but more peer-reviewed evidence is needed to confirm these effects at typical dietary intakes.