Botanically, all beets belong to a single species, Beta vulgaris. This species is a herbaceous biennial plant descended from the wild sea beet (Beta vulgaris subsp. maritima) found along the coasts of Europe and the Mediterranean. Centuries of cultivation and selective breeding have diversified this species into numerous forms, or cultivar groups, each adapted for a specific purpose. These distinct groups are typically classified based on the part of the plant harvested and its commercial application, leading to immense variation in size, shape, color, and chemical composition.
The Four Primary Cultivated Groups
Diversity within Beta vulgaris is organized into four main cultivated groups, each bred for a distinct end-use. The first group is the Garden Beet (Table Beet or beetroot), cultivated primarily for its swollen, fleshy taproot consumed as a vegetable. This group is characterized by the presence of betalain pigments, which give the roots their characteristic deep red, yellow, or white coloration.
The second group is the Sugar Beet, bred for its high concentration of sucrose (12% to 21%) in the root. The sugar beet root is white and much larger than table beets, suitable for industrial sugar extraction rather than direct culinary use. The third group, the Fodder Beet (Mangel-wurzel), is grown for its large root solely as a succulent feed source for livestock.
The fourth group is the Leaf Beet, famously represented by Swiss Chard. Unlike the other three groups, the Leaf Beet is grown exclusively for its large, edible leaves and thick leaf stalks, or petioles. This variety lacks the swollen taproot found in other beets, demonstrating selection that favors leaf growth over root storage.
Culinary Diversity in Table Beets
The Table Beet group (Conditiva Group) is the one most familiar to consumers, displaying diversity in appearance and flavor profile. The most common varieties are deep Red Beets, which owe their intense color to antioxidants called betacyanins. These red varieties tend to have the characteristic earthy flavor that some people find polarizing, caused by the organic compound geosmin.
Golden or Yellow Beets offer a sweeter, milder flavor that is less earthy than their red counterparts. This variety is popular among home cooks because their yellow pigment (a different form of betalain) does not bleed or stain hands and cutting boards. White beets are also available; they are the mildest and sweetest, containing negligible pigment compounds.
A striking variety is the Chioggia beet, an Italian heirloom known for its concentric rings of alternating white and magenta flesh, often called a candy-stripe beet. While visually stunning when sliced raw for salads, the vibrant striping often fades to a pale pink when the beet is cooked. Differences in color, sweetness, and geosmin content across these varieties provide a wide range of options for culinary applications, from pickling to roasting.
Industrial and Agricultural Applications
Beyond the dinner plate, other cultivated groups of Beta vulgaris support major global industries, primarily the Sugar Beet. Developed in the late 18th century, the sugar beet is a temperate crop accounting for 20% to 30% of the world’s commercial sugar supply. Sucrose extraction involves slicing the white roots into thin strips (cossettes), soaking them in hot water to dissolve the sugar, and boiling the raw juice to encourage crystallization.
This industrial process creates several valuable byproducts, ensuring nearly every part of the plant is utilized. The remaining beet pulp, rich in digestible fiber, is pelletized and widely used as a high-energy livestock feed. Molasses, the dark, syrupy residue left after sugar crystals are removed, is sold as a feed supplement due to its nutritional value and residual sugar content.
The Fodder Beet (Mangel-wurzel) is a separate, large-rooted type grown specifically for feeding farm animals. These beets are large and highly productive, serving as a readily available, succulent source of energy for livestock, especially where fresh forage is scarce. The high yield of both sugar and fodder beets highlights the plant’s agricultural significance far beyond its role as a simple vegetable.