Red beetroot (Beta vulgaris var. rubra, fam: Amaranthaceae), has gained significant attention for its potential as a health-promoting and disease-preventing natural functional food. The deep red-purple pigments, known as betalains are responsible for its distinctive color. Beetroot is an exceptional source of essential nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and C), minerals, and fiber. In addition to its nutritional value, beetroot contains a high amount of phenolic compounds and antioxidants, such as coumarins, carotenoids, sesqui terpenoids, triterpenes, and flavonoids. As a rich source of nitrate, beetroot consumption provides a natural means of increasing nitric oxide availability in the body. This has emerged as a potential strategy for preventing and managing various health issues associated with hypertension and endothelial dysfunction. Recent studies have demonstrated that beetroot consumption offers numerous physiological benefits, including improved cardiovascular health, reduced hypertension and diabetes risk, and enhanced protection against cancer and liver damage. Furthermore, beetroot is being explored for its potential therapeutic applications in mitigating oxidative stress and inflammation, as well as its chemo-preventive properties. This min-review highlights the potential of beetroot as a versatile ingredient for various food applications and health benefit supplements, underscoring its value as a natural and functional food component.