The familiar red roots of Beta vulgaris, eaten as a cooked vegetable, in salads, pickled, and juiced. Their earthy sweetness and deep crimson color come from betalain pigments, which are also extracted as natural food colorants. Red beets supply folate, potassium, fiber, and dietary nitrates studied for cardiovascular effects, though they can color urine and stools harmlessly. They roast, boil, and pickle well, and their greens are edible too. Selection favors firm, smooth roots with fresh tops; proper cool storage prevents wilting, and processors monitor nitrate levels and pigment stability for consistent quality in juices and powders.