Beets

Beets are round, firm root vegetables with edible, leafy green tops. Although the most common root color is bright red, colors may vary from deep red to yellow or white, and one variety displays concentric rings of red and white. When cooked, they have a tender-crisp texture and a sweet flavor.

The garden or table beet is the type most commonly grown for human consumption. Three common varieties are the Lutz salad leaf beet, the Detroit dark red beet, and the Chioggia beet, an Italian favorite with alternate red and white concentric rings. Another type of beet is the spinach or leaf beet, grown not for its root but for its leaves, which are better known as Swiss chard. A third type of beet, the sugar beet, is not grown as a vegetable. This beet contains twice the sugar of table beets and provides about a third of the world's sugar supply. This type of beet also is used as fodder.

Modern varieties of beets are derived from the sea beet, an inedible plant that grows wild along the coasts of Europe, North Africa, and Asia. The garden beet has been cultivated for thousands of years. In ancient Greece, beets were so highly valued that, according to myth, a beet was offered on a silver platter to Apollo at Delphi.

Today, beets are grown in many regions of the world. The beet is a cool-weather biennial that is cultivated as an annual. Beets are grown from seeds sown in early spring and are ready to harvest 60 to 80 days after planting. Beets are not harmed by frost, but hot weather can toughen the roots. Thus, in regions with hotter summers, beets are planted in early fall for winter and spring harvest. Consequently, fresh beets are available all year.

Cooked beets are a good source of folate. Cooked beet greens are high in vitamin A (beta-carotene) and vitamin C. They are also a good source of riboflavin and magnesium.

Uses

When buying beets with the leaves attached, those with the youngest, freshest looking leaves should be selected. Otherwise, avoid beets that are dried, cracked, or shriveled. Large beets may be tough, and small ones are the most tender and flavorful. Leaves should be crisp and should be rinsed well before using. Beets should be stored separately from the leaves in perforated plastic bags in the refrigerator vegetable crisper.

Beets can be grated and eaten raw in salads, boiled, steamed, stewed, baked, sautéed, or pickled. To preserve their color and nutrients, it is best not to peel beets before cooking. They should be scrubbed gently and at least a half inch of stem should be left on. Beets also keep their color better if an acid ingredient such as vinegar or lemon juice is added during cooking. Canned beets are available, but fresh beets are crisper and more flavorful. Beets are used to make the traditional Russian soup borscht, which is colored red by the beet juice.

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