There are four main varieties of beetroot, which is the thick, fleshy root of a plant of the genus Beta. The white beetroot is the source of one-third of the world’s sugar production. The red, bulbous, garden beetroot is cooked and served as a vegetable and is also used in salads. Another variety of beetroot is grown for its leaves, which are cooked and served as a green vegetable. Mangel-wurzer, another type of beetroot, is used as a food for livestock. In the United
States, a beetroot is called a beet.