How can red beetroot produce white sugar

Beetroot (beetroot)

The beetroot (Latin beta), also called beetroot or salad beet, belongs to the sugar beet family. It has a thin, smooth skin and is considered the original plant of all beet plants. Compared to fresh market sales, beetroot is processed industrially to a large extent.
The typical, very intense red color, which is also used as food coloring, is due to the nitrogen-containing glycoside betanin.
The crinkled leaves of some varieties are also a bright red color.
In addition to the beetroot, there are other related beet varieties such as the garden beet, which is used as a vegetable, and the sugar beet, which is processed into sugar and alcohol.
The beetroot is rich in minerals, especially sodium, phosphorus, calcium and iron. Substances that play an important role in blood formation. In addition, the beetroot contains a lot of vitamin A, vitamin C and vitamins of the B group. It also has a number of health-promoting properties:
Beetroot has a diuretic and uric acid dissolving effect, stimulates the liver and gall bladder, promotes digestion and has a beneficial effect on the metabolism.
Just a little pressure or a cut is enough for the beetroot to release its dark red juice into the cooking liquid when it is cooked. Discoloration on the hands can be removed with lemon juice.
Meanwhile there are also white and yellow fleshed "beetroot" (picture).
Fresh beets that still have roots, leaves or stems can be kept in the refrigerator or in a cool, damp place for 2 to 4 weeks. Stored in the cellar or buried in the ground, they have a longer shelf life, but tend to become hard if stored for a long time. Raw beets are not suitable for freezing.
sugar beet

Sugar beet is mainly grown as a raw material for industrial sugar production. The sugar yield is about 15% of the total mass without leaves.
The resulting molasses is a by-product with a share of around 4% of the processed beet mass. Sugar molasses is used to produce alcohol through fermentation or to manufacture other products such as baker's yeast.
A very tasty salad can be made from (young) sugar beets by peeling the beets, chopping them up, boiling them and using part of the cooking water for the marinade.
Pickled beetroot

2 kg beetroot (small tubers), salt, 375 g onions, 1/21 white wine vinegar,
4 tbsp brown sugar (40 g), 1 tsp mustard powder, 4 tbsp mustard seeds, 1 tbsp peppercorns,
2 bay leaves.
Wash the beetroot and cook in salted water for about 20-25 minutes. Drain, rinse with cold water and then it is easier to peel off the skin.
Peel the onions and cut into fine rings. Layer alternately with the beetroot in a well-cleaned, large container. Bring the white wine vinegar to the boil together with water, sugar, mustard powder, mustard seeds, pepper, bay leaves and salt and pour over the beetroot. Close the jar immediately and leave to stand for at least 5 days.
The pickled beetroot tastes very good as an accompaniment to dishes with fried potatoes or fondue.

Pickled beetroot

Vegetables & Food Poster