Sugar beet (Beta vulgaris L.) is an important industrial crop, being one of only two plant sources from which sucrose (i.e., sugar) can be economically produced. Despite its relatively short period of cultivation (ca. 200 years), its yield and quality parameters have been significantly improved by conventional breeding methods. However, during the last two decades or so, advanced in vitro culture and genetic transformation technologies have been incorporated with classical breeding programs, the main aim being the production of herbicide-and salt-tolerant, disease- and pest-resistant cultivars. Among the many applications of in vitro culture techniques, sugar beet has benefited the most from haploid plant production, protoplast culture, and somaclonal variation and in vitro cell selection. Several genetic transformation technologies have been developed, such as Agrobacterium-meditated, PEG-mediated, particle bombardment, electroporation, sonication and somatic hybridization, the first two being the most successful. Development of herbicide- and salt-tolerant, virus-, pest/nematode-, fungus/Cercospora- and insect-resistant sugar beet has been demonstrated. However, only herbicide-tolerant varieties have been approved for commercialization but not yet available in the marketplace; rhizomania-resistant varieties are being evaluated in field trials. Transgenic plants that convert sucrose into fructan, a polymer of fructose, were also developed. Initial attempts to increase sucrose yields produced promising results, but it still requires additional work. Despite marked progress in improving regeneration and transformation of sugar beet, genotype dependence and low regeneration and transformation frequencies are still serious restrictions for routine application of in vitro culture and, more importantly, transformation technologies. Selected food safety and environmental impact, as well as regulatory and public acceptance issues relating to transgenic sugar beet are also discussed.