Sugar beet or Beetroot or red beet (Beta vulgaris L.) belongs to the Chenopodiaceae family. It can be sown from March to July. The plant is about 30 cm high. and 15 cm wide.

Synonyms/labeling: sugar beet root; beet (industrial sugar type)
Edible parts / co-products: root (food/processing), leaves (culinary in some regions/feed), pulp and molasses (processing co-products)

A temperate-climate biennial cultivated for the high sucrose content of its taproot. Alongside sugarcane, it is a primary global source of table sugar. Fresh root is edible (raw/cooked), mildly sweet-earthy, containing betalain pigments and naturally occurring nitrates.

Common name:

• Sugar beet

• Red beet (garden beet, beetroot)

Parent plant: Beta vulgaris L.

Main cultivated groups (same species):

• Beta vulgaris sugar beet group (root rich in sucrose)

• Beta vulgaris garden beet / red beet group (fleshy, pigmented root for food use)

Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Caryophyllales
Family: Amaranthaceae (traditionally Chenopodiaceae)
Genus: Beta
Species: Beta vulgaris L.

Cultivation and growth conditions

Climate:
Both sugar beet and red beet prefer temperate climates.

• They tolerate cool conditions and can germinate at relatively low temperatures.

• Optimal growth temperature: 15–22 °C.

• Excessive heat (>30 °C) and prolonged drought reduce root yield and quality.

• Sugar beet is typically grown in regions with cool springs and moderate summers; red beet is widely grown in vegetable gardens across many temperate areas.

Sun exposure:
They require full sun, which is essential for:

• efficient photosynthesis,

• sugar accumulation (sugar beet),

• uniform, well-colored root development (red beet).

In partial shade, growth slows and root quality declines.

Soil:
Beets prefer soils that are:

• deep and well drained,

• medium-textured or sandy–loam,

• rich in organic matter,

• with pH between 6.0 and 7.5.

Heavy, compact soils or soils with waterlogging favor root deformities and rots.
For sugar beet, finely worked, level land is important to allow long, cylindrical roots.
For red beet, soft soils help avoid forked or irregular roots.

Irrigation:
Water requirement is moderate but regular:

• Adequate moisture is crucial for germination and early establishment.

• Consistent moisture during root enlargement prevents cracking and stress.

• Irregular irrigation can cause:

  • root splitting,

  • fluctuations in sugar concentration (sugar beet),

  • texture problems and fiber formation (red beet).

Temperature:

• Germination: 5–10 °C (optimal 10–15 °C)

• Optimal growth: 15–22 °C

• Plants withstand light frosts at early stages, but severe frost damages leaves and shallow roots.

Sugar beet is particularly sensitive to high temperatures in late growth stages, which can decrease sucrose content.

Fertilization:
Beet is a nutrient-demanding crop, especially sugar beet.

• Nitrogen:

  • favors leaf growth,

  • must be carefully managed; excess leads to watery roots and lower sugar content.

• Phosphorus:

  • supports root development and early growth.

• Potassium:

  • important for sugar synthesis (sugar beet) and for texture and storability of roots (red beet).

Organic matter (well-rotted manure or compost) improves soil structure, but excessive or fresh manure can cause root forking.

Crop care:

• Hoeing and mechanical weeding for early weed control, as the crop is slow to cover the soil.

• Possible thinning of excess seedlings, especially in red beet, to obtain uniform root size.

• Crop rotation with cereals and unrelated crops helps prevent soil-borne pests and diseases.

• Monitoring for:

  • leaf spot (Cercospora),

  • powdery mildew,

  • root rots,

  • flea beetles and aphids.

Harvest:

• Sugar beet:

  • Mechanically harvested when roots have reached optimal size, weight, and maximum sucrose content.

  • Generally in late summer–autumn, depending on the growing region.

  • Roots are lifted, topped (defoliated), and taken promptly to sugar factories.

• Red beet:

  • Harvested progressively, when roots reach the desired size (typically 4–8 cm for fresh use).

  • Overmature roots tend to become fibrous.

  • After harvest, leaf tops are trimmed to reduce dehydration, avoiding damage to the crown.

Propagation:
Both sugar beet and red beet are propagated by seed.

• Direct sowing in rows in the field, usually in spring (or late winter in mild climates).

• Seeds are often multi-seeded clusters (“glomerules”) that may produce several seedlings, making thinning necessary.

Seed production requires a biennial cycle, as beet is a biennial species (it produces a flowering stalk in the second year).

Caloric value (fresh edible root)
~40–45 kcal per 100 g (typical ≈ 43 kcal/100 g, moisture- and cultivar-dependent).

Indicative composition (raw root, per 100 g)

• Water: ~85–88 g

• Carbohydrates: ~9–10 g (of which sugars ~6–7 g; predominantly sucrose)

• Dietary fiber: ~2–3 g (notably pectins)

• Protein: ~1–2 g

• Fat: ~0.1–0.3 g

• Minerals: high potassium; Mg, Mn, Fe, Ca present

• Vitamins: meaningful folate (B9); vitamin C in small amounts (heat- and oxygen-labile)

• Phytochemicals: betalains (betacyanins: betanin; betaxanthins), polyphenols, nitrates (agronomy- and season-dependent)

Botanical/technological traits

• Varieties selected for high sugar purity and extractability (sucrose % in raw juice).

• Pigments: betalains give pink–red hues. (Note: food color E162—beetroot red—is mainly from table beet, not industrial sugar beet varieties.)

• Nitrate accumulation: influenced by fertilization, light, and water status.

Techno-functional aspects (as food ingredient)

• Natural sweetening/humectancy from sucrose; pectins contribute viscosity and yield in purees/sauces.

• Color: betalains are most stable at pH ~4–6; sensitive to prolonged heat, light, and oxygen—favor gentle processing and low O₂.

• Aroma: earthy (“geosmin”) notes increase with long storage or water stress.

Industrial sugar manufacturing (overview)
Harvest → washing & slicing (cossettes) → diffusion (hot-water sucrose extraction) → liming/carbonation (defecation–carbonation) to clarify → evaporation to thick juice → crystallization of sucrose → centrifugation → white/raw sugar.
Co-products: beet pulp (dried → beet fiber or feed), molasses (fermentation feedstock: yeast, alcohol; animal feed), vinasse streams for bioenergy.

Direct culinary uses (root/leaves)

• Root: roasted, boiled, steamed, salads; made into juices, purees, chips; adds natural sweetness, color, and moisture to baked goods.

• Leaves: edible as cooking greens (regional cuisines).

• Derived ingredients: concentrated juice, syrup, E162 color, sugar beet fiber (water binding).

Nutrition & health (root)

• Fibers (pectins) can help modulate post-prandial glycemia and bowel function.

• Folate and potassium support micronutrient intake.

• Dietary nitrates: precursors of nitric oxide (NO); concentrated juices are studied for vasodilation and exercise performance contexts.

• FODMAPs: contains fermentable carbs (e.g., fructans) in moderate amounts—may affect IBS-sensitive individuals.

Safety considerations

• Nitrates/nitrites: typical dietary nitrate levels are safe at normal intakes; avoid prolonged high-temperature holding/reheating that could promote nitrosation in protein-rich mixes.

• Allergens: none inherent; rare hypersensitivity reported.

• Residues: as an agricultural crop, monitor pesticide residues within legal limits; favor controlled supply chains.

• Oxidation/quality: cutting/exposure accelerates browning and vitamin C loss.

Storage & quality (fresh root)

• Keep cool and dry; avoid impacts (wounds → rot).

• Shelf life: weeks at 2–5 °C; once peeled/cooked, refrigerate and consume within days.

• Selection: firm roots without cracks or soft spots; uniform color.

Environmental & sustainability

• High sugar yield per hectare in temperate regions; co-products (pulp, molasses) have strong value in feed, ingredient, and bioenergy (biogas, bioethanol).

• Good practices: crop rotation, optimized nitrogen management (limit leaching), efficient water/soil stewardship.

Commercial/processing quality metrics (sugar industry)

• Raw juice sucrose %, purity (sucrose/solids), low invert sugars, controlled metals and colloids (aid crystallization efficiency).

Conclusion
Sugar beet is a strategic temperate crop for sucrose production and, as a food, a sweet, fiber-containing root with betalains, folate, and dietary nitrates. In kitchens it contributes natural sweetness, color, and moisture; industrially it underpins a circular value chain with co-products for feed, ingredients, and bioenergy. Careful processing, storage, and sustainable agronomy maximize quality, yield, and nutritional value.

Studies

It grows in temperate climates and supplies about 20% of the world sugar production in the world (1).

The plant is very sensitive to water and needs, for its complete development and correct maturation, some biostimulant supports to speed up growth. Chlorella vulgaris and Scenedesmus quadricauda have demonstrated biological activities compatible with Beta vulgaris in the early stages of growth.

The red beet has a good content of polyphenols, the leaves and the juice of the stem have been shown to reduce high density lipoprotein cholesterol (2).

From sugar beet is obtained pectin that has a beneficial impact on the microbiota in vivo in humans as a beneficial modulation of the intestinal microbiota (3).

Sugar beet studies

References________________________________________________________________________

(1) Biancardi, E.; McGrath, J.M.; Panella, L.W.; Lewellen, R.T.; Stevanato, P. Bradshaw, J., Sugar Beet. In Handbook of Plant Breeding, Tuber and Root Crops;  Ed.; Springer: New York, NY, USA, 2010; Volume 4, pp. 173–219

(2) Gomes APO, Ferreira MA, Camargo JM, Araújo MO, Mortoza AS, Mota JF, Coelho ASG, Capitani CD, Coltro WKT, Botelho PB. Organic beet leaves and stalk juice attenuates HDL-C reduction induced by high-fat meal in dyslipidemic patients: A pilot randomized controlled trial.   Nutrition. 2019 Mar 16;65:68-73. doi: 10.1016/j.nut.2019.03.004.

(3) An R, Wilms E, Smolinska A, Hermes GDA, Masclee AAM, de Vos P, Schols HA, van Schooten FJ, Smidt H, Jonkers DMAE, Zoetendal EG, Troost FJ. Sugar Beet Pectin Supplementation Did Not Alter Profiles of Fecal Microbiota and Exhaled Breath in Healthy Young Adults and Healthy Elderly. Nutrients. 2019 Sep 12;11(9):2193. doi: 10.3390/nu11092193. PMID: 31547291; PMCID: PMC6770243.

Abstract. Aging is accompanied with increased frailty and comorbidities, which is potentially associated with microbiome perturbations. Dietary fibers could contribute to healthy aging by beneficially impacting gut microbiota and metabolite profiles. We aimed to compare young adults with elderly and investigate the effect of pectin supplementation on fecal microbiota composition, short chain fatty acids (SCFAs), and exhaled volatile organic compounds (VOCs) while using a randomized, double-blind, placebo-controlled parallel design. Fifty-two young adults and 48 elderly consumed 15 g/day sugar beet pectin or maltodextrin for four weeks. Fecal and exhaled breath samples were collected before and after the intervention period. Fecal samples were used for microbiota profiling by 16S rRNA gene amplicon sequencing, and for analysis of SCFAs by gas chromatography (GC). Breath was used for VOC analysis by GC-tof-MS. Young adults and elderly showed similar fecal SCFA and exhaled VOC profiles. Additionally, fecal microbiota profiles were similar, with five genera significantly different in relative abundance. Pectin supplementation did not significantly alter fecal microbiota, SCFA or exhaled VOC profiles in elderly or young adults. In conclusion, aside from some minor differences in microbial composition, healthy elderly and young adults showed comparable fecal microbiota composition and activity, which were not altered by pectin supplementation.