Nowadays, a large number of consumers have a strong preference for the "functional foods" for the improvement of their eating diet and maintenance of their health (Jeffery, 2005;Shashirekha et al., 2015).Accordingly, fruits and vegetables are important parts of the healthy diet with the capacity of preventing several diseases (Jeffery, 2005;Shashirekha et al., 2015). In recent years, the beetroot (Beta vulgaris L.) has become popular as a potential "functional food" within this context (Frank et al., 2005). In spite of the fact that the beetroot has long been used as a traditional cuisines in Europe, the understanding of the applied value is very limited. Today, with the development of preclinical trials, consumers have increased knowledge about the biological activity of beetroot. The beetroot is now widely cultivated to meet the increase in demand (Maity et al., 2016). In addition to being known as fresh vegetables, or as food additives in cattle products, beverages, candies, and dairy products (Georgiev et al., 2010;Vieira Teixeira da Silva et al., 2019), beetroot has also been found to possess the potential of treating and preventing multiple diseases. According to the database displays in the US Department of Agriculture Agricultural Research Service, beetroot is not only rich in proteins (1.68 g), carbohydrates (9.96 g), fat (0.18 g), amino acids (1.216 g), fatty acids (0.119 g), phytosterols (0.025 g), minerals (0.483 g), and fibers (2 g) per 100 g of wet weight, but also contains