Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health.
The purple root vegetable are eaten either boiled, roasted and cooked vegetable. They used it in salad combined with any salad vegetable adding with oil and vinegar or any other dressing.
Beetroot contains high levels of chemicals called nitrates, which have been shown to enhance physical activity performance, endurance and stamina.
Scientists have discovered athletes who eat baked beetroot before a race run faster than their rivals.
Researchers at St Louis University in the US recruited 11 fit and healthy men and women and got them to twice run five kilometers on a treadmill.
Before the first run, the volunteers consumed a portion of baked beetroot just over an hour before hitting the treadmill.
Before the second run, they ate an equivalent amount of cranberry relish, chosen because it has a similar calorific content to beetroot but without the same nitrate levels.
The results, published in the Journal of the Academy of Nutrition and Dietetics, showed that after eating the cranberry relish, the runners averaged a speed of 11.9 kilometers per hour (7.3 mph).
But after scoffing beetroot, their average speed went up to 12.3 kilometers per hour (7.6 mph).
Researchers said runners appear to be able to maintain their speed for longer if they have eaten the vegetable.
The findings support earlier research, published in 2009, by British scientists which suggested drinking beetroot juice could have a powerful effect on stamina and endurance, as well as lower blood pressure.
Research published in the American Heart Association journal Hypertension showed drinking 500 ml of beetroot juice led to a reduction in blood pressure.
The effect is attributed to the high nitrate content of the beetroot where It is thought lead to the blood vessels widening, improving oxygen supply to the muscles.