It is the cultivated form of the plant Beeta vulgaris of the Goosefoot family (Chenopodiaceae), one of the most important vegetables. Four different types are cultivated for four different purposes viz. 1. the garden beet or beet-root or table-beet as a garden vegetable, 2. the sugar-beet, a major source of sugar, 3. the mangel-wurzel or mangold, a succulent beet for livestock and 4. The leaf-beet or Swiss chard for its leaves which may be eaten or used as a seasoning.
The garden beet is grown for the thick, fleshy taproot that forms during the first season. In the second season, a tall branched leafy stem arises to bear cluster of minute green flowers that develop into brown corky fruits commonly called seedballs. The taproot ranges in shape from flattened oblate, though globular and somewhat conical to long tapered skin and flesh; colours are usually dark to dark-purplish red, with some nearly white.
Beet-root grows in deep, friable soils that are
high in organic matter; they respond well to chemical
fertilisers and manures. Beet greens, a rich source of
Dr. John B. Lust has prescribed 16 ounces of raw
carrot and beet juice for tumour patients. He has
advised that our meals should consist of some fresh
Benefit and uses of Beet.
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