Editing Beetroot (section)

==Culinary use==
{{nutritionalvalue | name=Beetroot, raw
| water=87.58g
| kJ= 180 
| protein=1.61 g
| fat=0.17 g
| carbs=9.56 g
| fiber=2.8 g
| sugars=6.76 g
| calcium_mg=16
| iron_mg=0.8
| magnesium_mg=23
| phosphorus_mg=40
| potassium_mg=325
| sodium_mg=78
| zinc_mg=0.35
| manganese_mg=0.329
| vitC_mg=4.9
| pantothenic_mg=0.155
| vitB6_mg=0.067
| folate_ug=109
| thiamin_mg=0.031
| riboflavin_mg=0.04
| niacin_mg=0.334
| vitA_ug = 2
| betacarotene_ug=20
| source_usda=1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169145/nutrients Link to USDA Database entry]
}}

Usually, the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. The green, leafy portion of the beetroot is also edible. The young leaves can be added raw to salads, while the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to [[spinach]]. Beetroot can be roasted, boiled or steamed, peeled, and then eaten warm with or without butter; cooked, pickled, and then eaten cold as a [[condiment]]; or peeled, shredded raw, and then eaten as a salad. Pickled beetroot is a traditional food in many countries.{{Citation needed|date=February 2024}}

=== Australia and New Zealand ===

In [[Australia]] and [[New Zealand]], sliced pickled beetroot is a common ingredient in traditional [[Hamburger#Australia and New Zealand|hamburgers]].<ref>{{cite web|website=Snot Block & Roll|title=Grill'd (burger), Crows Nest|first=David|last=Morgan-Mar|date=17 July 2015|publisher=[[WordPress]]|url=https://www.mezzacotta.net/blockandroll/2015/07/17/grilld-burger/}}</ref>

=== Eastern Europe ===
In [[Eastern European cuisine|Eastern Europe]], beetroot soup, such as [[borscht]] [Ukrainian] and barszcz czerwony [Polish], is common. In [[Ukrainian cuisine|Ukraine]], a related dish called "shpundra" is also common; this hearty beetroot stew, often made with pork belly or ribs, is sometimes referred to as a thicker version of [[borscht]]. In [[Polish cuisine|Poland]] and [[Ukrainian cuisine|Ukraine]], beetroot is combined with [[horseradish]] to form ''ćwikła'' or ''бурячки'' (buryachky), which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes.

Similarly, in [[Serbian cuisine|Serbia]], beetroot (referred to by the local name ''cvekla'') is used as winter salad, seasoned with salt and vinegar, with meat dishes.

As an addition to horseradish, it is also used to produce the "red" variety of ''[[chrain]]'', a condiment in [[Jewish cuisine|Ashkenazi Jewish]], [[Hungarian cuisine|Hungarian]], [[Polish cuisine|Polish]], [[Lithuanian cuisine|Lithuanian]], [[Russian cuisine|Russian]], and [[Ukrainian cuisine|Ukrainian]] cuisine.

Cold beetroot soup called "Šaltibarščiai" is very popular in Lithuania. Traditionally it consists of kefir, boiled beetroot, cucumber, dill, spring onions and can be eaten with boiled eggs and potatoes.{{Citation needed|date=February 2024}}

{{ill|Botvinya|ru|Ботвинья}} is an old-time traditional Russian [[cold soup]] made from leftover beet greens and chopped beetroots, typically with bread and [[kvass]] added. Botvinya got its name from the Russian ''botva'', which means "root vegetable greens", referring to beet plant leaves.

{{ill|Svekolnik|ru|Свекольник}}, or [[Russian cuisine#Cold soups|svyokolnik]], is yet another Russian beet-based soup, typically distinguished from borscht in that vegetables for svekolnik are cooked raw and not sauteed, while many types of borscht typically include sauteed carrots and other vegetables. Svekolnik got its name from ''svyokla'', Russian word for "beet." Sometimes, various types of cold borscht are also called "svekolnik".{{Citation needed|date=February 2024}}

=== India ===
In [[Indian cuisine]], chopped, cooked, spiced beetroot is a common side dish. Yellow-colored beetroots are grown on a very small scale for home consumption.<ref name="prota">Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.</ref>

=== North America ===
Besides standard fruit and vegetable dishes, certain varieties of beets are sometimes used as a garnish to a [[tart]].<ref>{{cite book |last1=Ko |first1=Lauren |title=Pieometry : modern tart art and pie design for the eye and the palate |date=2020 |location=New York, NY |isbn=9780062911230 |edition=First}}</ref>

=== Northern Europe ===
A common dish in Sweden and elsewhere in the Nordic countries is [[Biff à la Lindström]], a variant of meatballs or burgers, with chopped or grated beetroot added to the [[Ground meat|minced meat]].<ref>{{cite news |title=Historien om biff à la Lindström |url=https://www.aftonbladet.se/matdryck/a/VRaJbp/historien-om-biff-a-la-lindstrom |access-date=21 September 2020 |publisher=Aftonbladet |language=sv}}</ref><ref>{{cite web |title=Lindströmin pihvit ja lihapullat ovat koko kansan klassikoita |url=https://kotiliesi.fi/ruoka/lindstromin-pihvit-lihapullat-kansan-klassikoita/ |website=Kotiliesi.fi |date=24 September 2011 |access-date=21 September 2020 |language=fi}}</ref><ref>{{cite web |title=Biff à la Lindström—beef patties with debated origins |url=http://swedishspoon.com/lindstrom/ |website=Swedish Spoon |date=5 November 2019 |access-date=21 September 2020}}</ref>

In [[Northern Germany]], beetroot is mashed with ''[[Labskaus]]'' or added as its side order.<ref name=Spiegel>[http://www.spiegel.de/reise/deutschland/0,1518,712521,00.html SPIEGEL Online on Labskaus in Hamburg] (German), [[Der Spiegel]]</ref><ref name="ndr">[https://www.ndr.de/ratgeber/kochen/rezepte/rezeptdb6_id-11326_broadcast-1514_station-ndrtv.html Labskaus mit Rote-Bete-Salat]  (German), recipe at [[Norddeutscher Rundfunk|NDR]]</ref>