Beetroot
Beetroot is classified as Beta vulgaris.

Beetroot evolved from the wild sea-beet, a common seashore plant with a wide distribution in Europe and western Asia; the red beetroot was cultivated by the Romans. Commonly known as the garden beet, this firm, round root vegetable has leafy green tops, which are also edible and highly nutritious. The most common color for beets (called "beetroots" in the British Isles) is a garnet red.

Beetroot is a good source of folate. One cup of raw beets is high in carbohydrates and low in fat. It contains phosphorus, sodium, magnesium, calcium, iron, and potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.