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Beetroot (Beta vulgaris ssp. esculenta var. rubra L.) is a member of the Chenopodiaceae family. It is a root vegetable which is mainly cultivated throughout Europe, America and Asia. Particularly in Europe and North America, it is more widely used as fresh, salads, components of soups and desserts. In Hungary, beetroot is generally sown as a second crop (end of June, beginning of July) because of the short growing period (100–110 days) and autumn processing capacity (Takács-Hájos and Rubóczki 2012). Unfortunately, the growing area is not even 400 hectares which is approx. 0.3% of the total vegetable area. With regard to its consumption, increasing interest has been shown in the last decade and nowadays the market offers beetroot with the leaves together for fresh consumption. In addition, the young plants, which are generally thinned by hand are good to eat as young leaves (its taste resembles of spinach). The importance of beetroot lies in the numerous health benefits, attributed to its wide-ranging array of minerals, vitamins and bioactive compounds which play a key role in the human diet (Petek et al. 2012). For instance, Neelwarne (2013) reported several properties against inflammation, tumors, microorganisms, mutagenicity along with protection from cardiovascular disease and free radical-scavenging abilities (Ninfali and Angelino 2013). Of the bioactive compounds found in beetroot, the most important ones are polyphenols, flavonoids, betalains and ascorbic acid (vitamin C). Together are responsible to provide specific properties that beetroots bring about. Polyphenols and flavonoids inhibit the harmful effects of oxidative degradation among macromolecules such as proteins, lipids and DNA. Concerning to betalains, they have demonstrated antiradical, antioxidant and anti-inflammatory activities. In fact, when human lowdensity lipoproteins are enriched with betalains, they effectively increase the resistance to oxidation (Slavov et al. 2013). Furthermore, their use as natural colorants by the food industry is being broadened (ZielinskaPrzyjemska et al. 2009, Georgiev et al. 2010, Wruss et al. 2015). Finally, vitamin C is an antioxidant that protects human body from free radical damages, thriving in its role of regulating metabolic functions such as the activation of the vitamin B and folic acid (Iqbal et al. 2004). A point to remark is the sensitivity that vitamin C and phenolic compounds hold. They are, to varying degrees, water-soluble, thermally labile and sensitive to oxidation. All these properties make them more delicate to degradation during processing, storage and cooking than other nutrients (Rickman et al. 2007)

Leaf and root evaluation of bioactive compounds of different beetroot varieties