It is a herbaceous plant considered a vegetable. The root has a round shape of dark burgundy color. Contains B and E vitamins, phosphorus, calcium, potassium, sodium, manganese, zinc, copper, and folic acid. Only beetroot contains betaine – a substance that helps protein absorption and improves liver function. It is a low-calorie product. Beetroot can be eaten raw, but is more often boiled, fried, stewed, or baked. It is added to borscht, beetroot soup, vinaigrette, vegetable salads, served as a side dish. Beetroot combines well with cabbage, onions, herring, raisins, prunes, apples, walnuts, etc. The leaves are also used in cooking. They are added to salads, soups, side dishes. Beetroot juice is also very beneficial, but it needs to be diluted with water and consumed shortly after preparation. The average weight of one beetroot is 200-250 grams.