Beetroot and leaves have been used throughout history, both topically and internally, to enhance diet and treat ailments.

The root, popularized by French chefs, is used in culinary preparations and admired for its sweet taste and bright red color. Athletes such as long-distance runners have been known to use beetroot to increase performance and endurance.

Beets are high in fiber (about 10% by weight) and contain many vitamins and minerals such as: betaine, alanine, allantoin, arginine, beta-carotene, calcium, GABA, glycine, histidine, magnesium, pantothenic acid (vitamin B5), phosphorous, potassium, selenium, thiamine (vitamin B1), tryptophan, tyrosine, vitamin C, zinc, and small amounts of zirconium. One teaspoon of powder provides the nutritional equivalent of one beet.