Beetroots belong to the Chenopodiaceae family and are variants of sugar beets. Its root epidermis is red and the root flesh bears a crimson color. It is cultivated in countries such as the Americas, Russia, Eastern Europe, Israel and Sudan. As with sugar beets, beetroots have a good shelf life after harvest. In cold climate regions, where grounds frost-bound are commonplace, the beetroot is widely appreciated as an excellent winter vegetable. Its use ranges from adding a dash of color to salads to cooking them in stews.
One prime example is the borscht in Russian cuisine. Beet Red pigment is obtained from the juice of the beetroot. It can also be extracted with acidic water or hydrous ethanol. Main components of Beet Red are isobetanin and betanin of the anthocyanin group. It is used for coloring frozen sweets and confectionery.