Beet

Beta vulgaris, Beta vulgaris subsp. vulgaris Conditiva GroupAlso called beta and Beta (Chenopodiaceae)

Beet is a vegetable whose roots and leaves are eaten. Cooks bake, boil, simmer, pickle, or steam it.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Vegetables
Part used: Leaf, root
Family: Amaranthaceae
Cooked most in: Europe
Top country: Spain
Dishes: 6 in the catalogue
Energy: 45 kcal per 100 g

Photo: W.carter · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use beet

Typical ways to cook or use it

Bake
Boil simmer
Pickle
Steam

Nutrition

What 100 g of beet holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 16%Fat 3%Carbohydrate 82%of the macronutrients by weight

Nutrition per 100 g of beet, raw
Energy	45 kcal · 180 kJ
Protein	1.7 g
Fat	0.3 g
of which saturated	0.03 g
Carbohydrate	8.8 g
of which sugars	5.1 g
Fibre	3.1 g
Sodium	112 mg
Cholesterol	0 mg

Nutrition per 100 g of beet, raw: minerals and vitamins
Potassium	342 mg
Calcium	14 mg
Iron	0.43 mg
Magnesium	21 mg
Zinc	0.31 mg
Vitamin C	4.6 mg
Vitamin A (RAE)	2 µg
Folate	103 µg

Source: USDA FoodData Central (foods 169145, 2685576), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where beet is cooked

6 dishes in the catalogue use beet. Here is where they come from.

Dishes by continent

Europe1

Countries whose dishes use it most

Spain 1

Counts are catalogued dishes from each country that list beet among their ingredients.

On the table

Dishes made with beet

6 dishes in the catalogue use it.

Dressed herring
Cold borscht
Hormigo
Spain
Botvinia
Cold borscht
Ćwikła

Dish lists come from Wikidata; a dish counts when its recorded ingredients include beet.

Good to know

Diet and allergens: beet in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None

Around the world

What beet is called

Names in 43 languages, from Wikidata.

Spanish
remolacha
French
betterave
Italian
barbabietola
Portuguese
beterraba
German
Rote Bete
Dutch
rode biet
Russian
свёкла · свекла · свекольный лист · свекольная ботва
Polish
burak ćwikłowy · burak · korzeń buraka · liście buraka
Arabic
شمندر أحمر
Chinese
紅菜頭
Japanese
ビート · ビーツ · ビーツの葉 · ビーツ・グリーン
Thai
บีตรูต

Show all 43 languages

Amharic
ቀይስር
Armenian
ճակնդեղ
Belarusian
бурак · бурак (караняплод) · бураковае бацвінне · бураковае лісце
Catalan
bleda-rave · ravebleda · remolatxa · fulles de remolatxa
Cornish
betysen
Czech
červená řepa
Egyptian Arabic
شمندر احمر
Estonian
peet
Finnish
punajuuri · punajuurikas
Galician
remolacha de horta
Hungarian
cékla
Irish
beetroot
Kyrgyz
кызылча
Lithuanian
burokėliai
Malay
ubi bit merah
Maltese
pitravi
Mongolian
хүрэн манжин
Norwegian Bokmål
rødbete
Picard
biétrape
Romanian
sfeclă
Samogitian
svėklis
Sanskrit
पालङ्कः
Santali
ᱥᱚᱞᱜᱚᱢ
Serbian
цвекла
Slovak
červená repa
Slovenian
rdeča pesa · pesini listi
Southern Sotho
beterute
Swedish
rödbeta · beta
Tuvinian
свёкла
Ukrainian
буряк · буряк (коренеплід)
Vietnamese
củ dền

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos

Wikidata item: Q99548274

Photos