Red beet (Beta vulagaris L.) is a crop of the Chenopodiaceae family [1]. The crop is primarily cultivated for its edible roots and valued extremely for its color [1, 2]. Over the past 20 years, the production of red beets in the United States is estimated around 200,000 tonnes/ year [3, 4], of which almost 95% of the cultivated red beets are canned and only 5% are consumed as a vegetable [3]. Interestingly, this root vegetable is a crop of commercial importance [5], that is also exploited for the production of natural colorants in food, decorative art, cosmetics and medicinal products, and one product, E-162 (betanin), is commercially used as a colorant in beverages, candies, and dairy products [5, 6]. The bulk value of industry from red beets
