Beetroot: Botany, Varieties, Cultivation, and Production

Beetroot ( Beta vulgaris ) is the most well-known and commonly cultivated crop of the family Chenopodiaceae. It is a very popular vegetable crop in Eastern and Central Europe and is consumed in a huge variety of styles across the globe. It is grown for its swollen root and is the horticultural form of Beta vulgaris subsp. vulgaris (2n = 18), which contains agricultural types such as fodder beet, sugar beet, and mangold. The species also includes sea beet (subsp. maritima) and chard (subsp. cicla), and these are considered the ancestors of most of the cultivars. Beetroot and its value-added products, because of the presence of bioactive components, offer several health benefits and may be helpful in the prevention and treatment of numerous illnesses and conditions. Bioactive compounds reported from the beetroot include phenolics, carotenoids, ascorbic acids, minerals, nitrate, vitamins, and betalains that promote health. The overall objective of this chapter is to provide a brief knowledge of the proper agronomic practices as well as provide clear-cut insights on the varieties, botanical features, and cultivation of the plant, which will play a significant role in agricultural sciences in the future.