**1. Introduction**

Red beetroots are becoming more and more important vegetable nowadays due to their many positive nutritional and physiological properties. In addition to its significant potassium and magnesium content, it is associated with low sodium concentrations, which have a beneficial effect on the ionic balance of the human body. The betacyanins in it reduce oxidative stress and the harmful effects of free radicals, have antibacterial and antiviral properties, inhibit the proliferation of cancer cells, and are involved in the prevention of cardiovascular disease. The plant itself can occur almost anywhere, as it is easy to grow and requires no additional care other than hoeing or thinning [1].

Beetroot is a real superfood, which is proven by its wide range of health-protective effects in addition to the diversity of its active ingredients.

The antioxidants in beetroots contribute to the prevention of the formation of tumors and effectively treat existing tumor cells. According to numerous studies, it can be used mainly for colon, prostate, and breast cancer, but it also supports healing in the case of pancreatic cancer [2–4].

It has a detoxifying effect, which is due to the large amount of fiber and saponin in the gut, supports the body's natural detoxification processes, and cleans the intestines and blood. It improves digestion and the regular, thorough emptying of accumulated waste, which is a prerequisite for the proper absorption of nutrients. In this way, beets help prevent the development of deficiency diseases. It optimizes the functioning of the liver, it is great for various liver diseases, such as hepatitis or cirrhosis. Beetroot is excellent at reducing inflammation of the intestinal tract, relieving unpleasant symptoms, and speeding up the healing process [3].

Significant amounts of pickles and juice are produced from red beetroot raw material. In addition, dried and concentrated red beetroot juice is used in many foods to increase the intensity of the red color as a natural colorant. Baby food companies prefer to associate beetroots with other vegetables, fruits, or meat. In this case, the manufacturer must pay great attention to the quality of the raw material, as the nitrite and nitrate content of beetroots can be quite high, which is less manageable for the young, developing organism. Furthermore, dietary supplement tablets and syrups containing red beetroots are also known in the market. In addition to the ones listed so far, the consumption of beets as a dried product seems to be a promising solution, as drying is one of the oldest preservation methods that can increase the shelf life of foods without the addition of chemicals [1].

### **2. Taxonomic classification, origin**

Beets (*Beta vulgaris* L. ssp. *Esculenta* convar. *Crassa* provar. *conditiva*) belong to the Conditiva group, including members of the *Caryophyllidae* subclass, the *Caryophillanae* main order, the *Chenopodiales* order, and member of *Chenopodiaceae* family [5]. The beetroot is related to sugar beet, fodder beet, and chard [6].

Beetroots have been known and cultivated since ancient times in both white and red versions. *Beta maritima* is the ancestor of all beet cultivars grown today, including beetroots, which can be originated around the Mediterranean [7]. This species of sea beet has been found since ancient times on the coasts of Europe and North Africa, the Middle East, and parts of Asia. Sea beet leaves have probably been collected since humans first began experimenting with edible green plant parts. It has been used by the peoples since 1000 BC, in the Roman Empire, its leaf was used as food, while its root was used as medicine [8]. However, the usefulness of the tubers was only discovered later. Sea beet was first domesticated in the eastern Mediterranean and the Middle East [9]. It later became popular mainly in India, where not only were its nutritionally important properties exploited, but it was also often used for healing purposes. It was known and consumed by the Greeks and Romans as Sicilian beets.

## **3. Botanical characterization**

The beetroot is a biennial plant, in the first year it develops a carrot body and a rosette, then after the winter dormancy, the seed stalk and flower appear next year, followed by the seed. The bare, simple, glossy leaves can vary in color from dark green to dark red. The length of the petiole and the color content depend significantly on the variety grown. The thinner, dark purple petiole is observed in the smaller-leafed cultivars, while the petioles of the longer-leaved plants are thicker and orange color with purple stripes. The angular, branching soft stem develops in the second year on which a clumpy inflorescence is located [10]. The flowers with five petals are small [11], bivalve, but the stamens ripen earlier than the pistil, so they are foreign pollinators, so fertilization is done by the wind and insects, respectively. The seeds retain their

**Figure 1.** *Ring system caused by secondary thickening.*

ability to germinate for 3−4 years, under favorable conditions for up to 8−10 years. The thousand-seed weight of beets is 13−22 g, depending on the variety [10].

It has a taproot penetrating the soil, on the side of which are the densely spaced, thin side roots 1−2 cm long. The most commonly consumed part is the beetroot body, which can be divided into cylindrical, round and flat groups according to its shape. Spherical cultivars are only attached to the soil by thin taproots, so they are preferred during harvest because they can be harvested with less soil contamination and without damage. By the end of the growing season, one-third of the carcass body is above ground, so picking can be done easily by machine and by hand. The carcass body is characterized by secondary thickening. In the cross-section of the roots of older plants, the tree and spleen elements form concentric circles with a cambium zone between them (**Figure 1**). The visibility of the rings is caused by the fact that the cells of the spleen have the highest content of red dye characteristic of beets [6].
