Red beetroot

Red beetroot is a root vegetable, scientifically known as *Beta vulgaris*. It is cultivated for its edible taproot, which is typically a deep crimson colour. The root can be eaten raw, boiled, roasted, or pickled.

Red beetroot is used in food manufacturing primarily as a natural colouring agent, imparting a vibrant red or pink hue. It is found in a variety of products such as confectionery, yogurts, and savoury snacks like crisps, where it contributes visual appeal. Its natural origin makes it an attractive alternative to synthetic colourings.

Red beetroot is not classified as a food additive and is therefore not listed on the Register of Food Additive Authorisations. It is a source of dietary fibre, vitamins, and minerals. Some research suggests that beetroot may have beneficial effects on blood pressure due to its nitrate content, which the body converts to nitric oxide. However, the evidence is still developing and more research is needed to confirm these effects at typical dietary intakes. EFSA has evaluated beetroot and its components in various contexts, but no specific regulatory limits are set for beetroot itself as a food ingredient.