Red Beet

Red beet, or beetroot (Beta vulgaris), is widely cultivated in temperate zones and harvested when the roots reach full size and pigment maturity. Beets are washed, trimmed, and either juiced or sliced and dried for extraction.

The main pigment is betanin, a betalain compound that provides deep red to pink hues. Water extraction is commonly used, followed by concentration or spray-drying. Because betanin is sensitive to high heat, light, and oxygen, processing is usually done at low temperatures, and protective packaging is recommended. pH also plays a role—betanin is most stable in mildly acidic to neutral ranges but can degrade in very acidic or alkaline environments.