Root beet juice for Western food is made from beetroot.

Root beet, also called root beet. The name: Beta?vulgaris?L.?var.?rapacea?L.

Alias: beetroot, also known as "red beet", but a different species from red beet.

Classification: Chenopiodiaceae, the beet family, is a variety of the plant sugar beet. The fleshy root is spherical or ovoid, oblate, fusiform, and purplish-red.

Modern scientific research confirms that red beet is rich in nutrients, containing crude protein, soluble sugar, crude fat, dietary fiber, vitamin C, niacin, etc., containing potassium, sodium, phosphorus, magnesium, iron, calcium, zinc, manganese, copper and other minerals, can be supplemented by the body of the nutrients needed to regulate the body.

Beetroot juice practice is very simple, as long as the beetroot chopped with water to simmer into juice. You can put a little salt and lemon juice and a couple of bay leaves in it while it simmers.

Attached is a picture of the beetroot.