The characteristic earthy flavor and aroma of table beet [Beta vulgaris ssp. vulgaris (garden beet group)] is due to the presence of geosmin, C₁₂H₂₂O, a volatile terpenoid compound commonly produced by many soil microorganisms. This study screened beet and related subspecies cultivars grown in three different environments (field, greenhouse in nonautoclaved soil, greenhouse in autoclaved soil) to evaluate the effect of cultivar and environment on geosmin level in table beet. There was no significant difference between years or between cultivars grown in autoclaved and nonautoclaved soil, indicating geosmin content may not be primarily attributable to microbial associations. A significant interaction between cultivar and environment was found, but generalizations could be made for high- or low-producing cultivars, demonstrating that geosmin levels were cultivar specific. 'Bull's Blood', 'Chioggia', and sugar beet exhibited the highest geosmin levels. Cultivars grown in the field had the smallest range of geosmin production, from 4.84 to 20.82 μg geosmin (kg root tissue)⁻¹. The high degree of consistency in cultivar performance across years and in ranking for geosmin levels across environments as well as the lack of a significant difference between plants grown in autoclaved and nonautoclaved soil suggests characteristic levels of geosmin may be present in and produced endogenously by cultivars of table beet. It may be possible to establish breeding populations with defined geosmin levels and to identify variety-specific aroma and flavor intensities that would be durable across environments.

Oxalic acid (C2O42–) is a compound of interest as a result of its relationship with kidney stone formation and antinutritive properties. Because table beet [Beta vulgaris ssp. vulgaris (garden beet group)] is considered a high oxalate food, breeding to decrease oxalic acid levels is an area of interest. In this study, a field trial was conducted over 2 years for 24 members of the Chenopodiaceae using two different planting dates to determine if variation exists for both total and soluble oxalic acid levels in roots and leaves. Total and soluble oxalic acid was extracted from homogenized root core and leaf tissue samples and a colorimetric enzymatic assay was used to determine total and soluble oxalic acid levels. Mean values ranged from 722 to 1909 mg/100 g leaf tissue and 553 to 1679 mg/100 g leaf tissue for total and soluble oxalate levels, respectively. Beet cultivar Forono and swiss chard [B. vulgaris ssp. vulgaris (leaf beet group)] cultivar Burpee's Fordhook Giant Chard produced the respective highest and lowest soluble and total oxalic acid leaf levels. Swiss chard cultivars produced 38% less total oxalate compared with table beet cultivars based on overall means. Root soluble oxalate values ranged from 103 to 171 mg/100 g root tissue and total values ranged from 95 to 142 mg/100 g root tissue. Significant variation for both total and soluble oxalic acid levels were detected, indicating progress could be made toward breeding for lower oxalic acid levels in table beet. However, gains in oxalic acid nutritional quality may be limited because it would take a substantial decrease in levels for table beet to be reclassified as a low oxalate food.