**Abstract**

Beetroot has long been a known and consumed vegetable, it was cultivated by the ancient Egyptians, Greeks, and Romans. Beetroot is a type of vegetable belonging to the beet (*Beta*) genus, which also includes chard, sugar beet, and fodder beet. Beetroot is easy to grow, as it is not one of the vegetables with special needs. The characteristic color of beets is due to red pigments known as betacyanins. Extremely rich in valuable ingredients, it is an extremely good immune booster due to its vitamin A, B, and C content. It is rich in antioxidants and also contains pantothenic acid, lycopene, biotin, silicon, potassium, magnesium, sodium, calcium, zinc, copper, manganese, and iron. Thanks to its content, it even has many health-protective effects, thanks to which it is highly recommended to consume. Beetroot is a deliciously sweet, albeit slightly earthy, superfood. It can be consumed in many ways; raw, as vegetable juice, boiled or fried, fermented, dried, but also as a food supplement in powdered form, and it can also be used as a natural colorant to color different food products.

**Keywords:** cultivation, nutrient content, traditional and innovative processing
