Usually the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable (just add lemon and olive oil). A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish.
Besides being a very hard stain to get rid of, Beetroot is high in minerals, nutrients and water content. So it works great as a juice as well. Beets are also good sources of manganese and magnesium. These help with the regulation of your blood sugars, and muscle and nerve function. Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. A 100 gram, or 3.5 ounce, serving of beets is around 40 kilocalories.