Beet (botanical name Beta vulgaris) belongs to the botanical family of Chenopodiaceae, which is presently embraced in Amaranthaceae family.
Beet is well-known for its several cultivated assortments, most popular among them being the purple root vegetable which is called garden beet or beetroot.
The other cultivars of beet comprise the spinach beet, leafy vegetables chard, in addition to root vegetables sugar beet. Sugar beet is vital in the production of mangelwurzel, a common fodder crop.
The beet is an herb-like biennial or, seldom, perennial plant having leafy stems which grow up to a height of 1 meter to 2 meters in height.
The leaves of this plant are shaped like the heart and measure anything between 5 cm to 20 cm in length on plant growing naturally - the length of the cultivable varieties are usually much longer.
The plant produces thick spikes which bear the small flowers - each flower measuring anything between 3 mm to 5 mm in diameter.
The flowers of the beet have five petals which are either green or have a shade of red. The beet flowers are pollinated by the wind and the fruit of this plant is a group of solid nutlets or small nuts.
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In effect, the beets are spherical, firm root vegetable having edible and leafy green tops. While the most common hue of the root is vivid red, the colors of the roots may range from profound red to yellow or even white.
In addition, one variety of beetroot has bands of red and white with a common axis (concentric). After they are cooked, the beets have a tender, but crunchy surface and a sweet taste.
Beet has been cultivated since prevail times and its history of cultivation actually dates back to the second millennium B.C.
It is believed that this plant was first domesticated somewhere in the Mediterranean region and from there it later stretched to Babylonia by the eighth century B.C. and eastwards in China by 850 A.D.
Evidences available, especially those by the Greek philosophers Aristotle and Theophrastus, who succeeded Aristotle in the Greek Peripatetic School, indicate that the leafy forms of the beet were mainly cultivated for the major part of its attributes, but these lost most of its popularity following the introduction of spinach much later.
During the 19th century, the beet was extremely important commercially in Europe after the development of the sugar beet in Germany and also following the discovery that it was possible to extract sucrose from the beet offering a substitute to sugarcane grown in the tropical climatic regions. Even to this day, the beet continues to be an extensively cultivated commercial crop for manufacturing table sugar.
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The table or garden beet is the variety of this species which is generally cultivated for human consumption. The three major varieties of garden beet includes the Detroit dark red beet, Lutz salad leaf beet and the Chioggia beet, which is a favourite among the Italians.
Another variety of beet that is grown for human consumption is the leaf or spinach beet. However, this variety of beet is not cultivated for the plant's roots, but for its leaves, which are more familiar as Swiss chard.
Sugar beet, is the third type of beet which is cultivated not in the form of a vegetable, but for its high sugar content.
In effect, sugar beet encloses two times more sugar compared to table beets and contributes approximately one third of the sugar supply of the world. In addition to extracting sugar from sugar beet, it is also used as an animal feed.
The contemporary beet varieties are obtained from the sea beet, an inedible plant that grows naturally along the length of the coasts of North America, Europe and Asia.
Among all the different varieties of beet, the garden beet has been grown for several thousand years. According to myth, beets were valued so highly in ancient Greece that they were offered on a silver salver to Apollo at Delphi.
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These days, beets are cultivated in several regions across the world. Although, the beet is a biennial plant of cool weather conditions, it is grown as an annual plant.
Beets are cultivated from there seeds, which are sown during the onset of spring and can be harvested around 60 days to 80 days following their plantation.
Beets are not susceptible to frosts, but when grown in hot weather conditions, it helps to make their roots tougher.
Hence, it areas where they have hot summer beets are generally planted during the onset of fall or winter and harvested during spring. As a result of this, beets are available in the market throughout the year.
It may be noted that cooked beets form a wonderful natural resource of folate, while cooked beet greens contain high levels of vitamin A (beta-carotene) in addition to vitamin C.
In addition, cooked beet greens are also a great natural source of magnesium and riboflavin.
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While buying beets from any store always try to find unsullied, bright and firm textured beets that have a rich essence. Keep away from the beets that appear slouch or spongy in stability.
Every time possible, buy beet that has been grown organically with a view to get the utmost health benefits. Generally, many stores sell beet roots with tops intact.
In case you are purchasing the whole vegetable, cut the top greens from the root since they take away the moisture and nourishment from the roots.
Similar to any other greens, beet greens should also be washed meticulously prior to use.
They ought to be cleaned in running water and subsequently soaked in salty water for approximately 30 minutes with a view to get rid of the soil, dirt and any insecticide that may cling to the vegetables as residues.
While the top greens ought to be used as long as they are fresh, the beetroot may be stored for a number of weeks in the refrigerator set at an elevated relative humidity.
Beets are known to possess a number of health benefits. When purchasing beets that have leaves attached, you should opt for the beet having the youngest and youthful leaves.
In any case, you need to keep away from beets that are dehydrated, cracked or withered. While the larger beets are likely to be firm, the smaller ones are usually more young and full of flavour.
In effect, the leaves of the beet should be crunchy and ought to be washed well prior to using them. Always remember to store beets and the leaves separately in punctured plastic bags in the vegetable crisper of the refrigerator.
You can also consume beets raw in salads after grating them. In addition, grated beet may also be boiled, baked, stewed, pickled or sautéed.
In order to sustain the color as well as the nutrients of the beets, it is best that you do not peel the beets prior to cooking. In fact, they ought to be scrubbed tenderly and a minimum of half an inch of the stem should be left on.
The color of the beets may also be maintained healthier if an acid element, for instance vinegar or lemon juice, is added while cooking. You may also get canned beets, but go for fresh beets as they are crispier and tastier.
It may be mentioned here that beets are often used to prepare the traditional Russian soup borscht - which is given a red color by adding the beet juice.
Basically, garden beet possesses very low calories and encloses just a small quantity of fat. The nutritional benefits of the beet are mainly attributed to its vitamins, fiber, minerals and exceptional antioxidants derived from plants.
The root of the beet is considered to be a rich source of a phytochemical compound called glycine betaine. This phytochemical compound possesses the characteristics of reducing the levels of homocysteine in the bloodstream.
In effect, homocysteine is among the extremely venomous metabolite that encourages the platelet colts, in addition to formation of atherosclerotic plaques, which may prove to be detrimental for the blood vessels.
Elevated levels of homocysteine in the bloodstream lead to stroke, progression of coronary heart disease (CHD), as well as peripheral vascular ailments.
As mentioned earlier, uncooked beets are a wonderful natural resource of folates. Nevertheless, cooking the beets extensively may considerably lessen the folate levels in food.
It may be noted that folates are essential for DNA synthesis within the cells. If women are given folates during the peri-conception (the period between pre-conception to early pregnancy) stage, they might help in averting neural tube flaws in the baby.
In addition, beets enclose considerable amounts of vitamin C, a potent natural antioxidant that facilitates the body to forage harmful free radicals, which are one of the causes for developing cancers.
Beet greens or the tops of this vegetable are very good source of a number of nutrients, such as natural carotenoids, flavonoid antioxidants and vitamin A.
In fact, compared to the roots, the beet greens contain these compounds several times more. Vitamin A is essential to sustain vigorous mucus membranes and healthy skin, in addition to being vital for vision.
Ingestion of natural vegetables that have a rich content of flavonoids aids in protecting the lungs as well as the oral cavity from developing cancers.
The beetroot too possesses rich amounts of niacin (also known as vitamin B3), carotenoids, pyridoxine (vitamin B6), pantothenic acid (vitamin B5), in addition to a number of essential minerals, including iron, magnesium and manganese.
Apart from the above mentioned natural compounds, vitamins and minerals, the root of the beet also encloses high levels of potassium.
Precisely speaking, 100 grams of fresh beet root possesses 325 mg of potassium or about seven per cent of our body's daily requirement of the mineral.
It may be noted that potassium helps to bring down the heart rate and, at the same time, regulates metabolism within the cells by neutralizing the harmful consequences of sodium.
Yellow beets have a mild taste and pleasant aroma, which - according to some - is even more pronounced than their red cousins. Yellow beets have a lot of nutritional value, and are also great in the kitchen: raw, cooked or baked.
In Europe, especially in France, yellow beets have long been very popular. They have an interesting taste and aroma, and their additional advantage in the kitchen is the fact that they do not stain as much as traditional red varieties.
They also provide an impressive dose of valuable nutrients.
Yellow beets are used in many cuisines around the world. They are loved by French chefs, and you will also find them in Asian dishes.
Its subtle taste and delicate consistency make it a perfect match for ingredients and spices from almost all the continents where it occurs.
Chefs all over the world are discovering the unique possibilities that come with including yellow beets in recipes. Its taste and consistency allow you to create unique dishes that are both visually and taste-amazing.
Edible yellow beetroot varieties were cultivated in Europe in the 19th century, but over the years farmers stopped producing them for economic reasons. Now there is a return to the colored varieties of these and other vegetables.
The yellow variety (Yellow Cylindrical) has a stronger taste and is more aromatic than the red beetroot varieties. An additional advantage in culinary processing is the fact that they do not get dirty as easily as the red varieties.
Yellow beetroot is best suited for soups and as creams. Yellow varieties do not have the same properties as the red one, but they are a source of many minerals.
The betaxanthin present in yellow beetroot is not only responsible for the color of this vegetable, but like betalain, it has strong antioxidant effects. Yellow beetroot is less earthy in taste than its red counterpart, but at the same time it secretes less juice.
Yellow beetroot owes its original color to betaxanthin, a natural dye with exceptionally strong antioxidant properties.
Thanks to this, it effectively neutralizes the harmful activity of free radicals, which are responsible for, among other things, accelerating the aging process of the body and promoting the development of dangerous diseases, including atherosclerosis, diabetes, Alzheimer's and Parkinson's disease, as well as numerous cancers.
They also destroy the protective layer of the skin, which can result in deep wrinkles, even at a young age.
Yellow beetroot, like its red cousin, is one of the richest sources of folic acid - an organic chemical compound that takes care of the proper course of metabolic processes, participates in the formation of red blood cells, and also improves the functioning of the digestive system.
Without its participation, the body will not produce the hormones of happiness - serotonin and noradrenaline. A deficiency of folic acid increases the risk of coronary heart disease, atherosclerosis or cancer.
Pregnant women in particular show a high demand for this compound, because it is necessary for the proper development of the fetus's nervous system.
Thanks to its high vitamin C content, yellow beetroot strengthens immunity and has antibacterial and anti-inflammatory properties. The high fiber concentration supports digestion, regulates intestinal function and increases the excretion of bile acids or "bad" LDL cholesterol.
Yellow beetroot varieties are rich in potassium (regulates the body's water balance, kidney function and blood pressure) and iron - an irreplaceable participant in the process of producing hemoglobin, which allows oxygen to be transported to cells.
The vegetable also contains other rare metals, including cobalt, rubidium and cesium, which, among other things, improve the functioning of the immune system. Due to the high zinc content, yellow beetroot should often be reached for by men who want to avoid prostate problems.
Yellow beetroot is distinguished not only by its characteristic, golden color, but also by its unusual composition. It is a rich source of vitamins and minerals. You will find in it, among others:
This is a set that supports the proper functioning of the immune system, but also helps prevent the development of diseases such as atherosclerosis, diabetes or Alzheimer's.
Yellow beetroot is a real culinary gem, whose taste is characterized by delicacy with a hint of sweetness. Its subtle flavour makes it perfectly match both other vegetables and meat or fish.
Yellow beetroot is also an excellent base for vegetable drinks such as shakes and smoothies. You can also prepare sourdough from them, which is delicate in taste and at the same time rich in ingredients good for the intestinal micro biota.
Yellow beets can be used in the kitchen in many ways, although they retain the most nutritional value when you squeeze the juice out of them (to improve the taste, you can mix it with carrot juice), steam them or bake them, with the skin on, of course.
You can prepare a simple and delicious salad from baked, cooled, peeled and diced beets. Just add some carrot and garlic pressed through a press (it goes great with this vegetable), mix and pour a dressing, e.g. made of olive oil, wine vinegar, mustard and maple syrup (or honey), seasoned with salt, cayenne pepper and a chopped sprig of tarragon.
It is also worth using fresh beets for the salad. However, they should be cut into the thinnest possible slices first and then sprinkled with, for example, pomegranate seeds and mint leaves.
Yellow beets are a great base for soups. It is worth making a cream out of them, for example - after baking, cut them into cubes and add to fried onion, pour in vegetable or poultry stock, and cook, adding a little orange juice at the end.
Season with salt, pepper, thyme and chili flakes. Serve with a dollop of cream.
This variety of beetroot is suitable for pickling. You need to boil them a little beforehand, and then pour in a marinade made of water, apple vinegar and cane sugar, seasoned with cloves, allspice, cinnamon bark and salt.
A pickled beetroot salad is a great idea for a delicious and healthy addition to dinner or a snack. Beetroot contains, among other things, folic acid, antioxidants, and above all iron, which is necessary for the production of red blood cells.
Thanks to fermentation, beetroot is devoid of its earthy taste, so it can be a great idea for people who do not necessarily tolerate its taste in the cooked version.
The intertwining flavours of sweetness, sourness and slightly spicy will make the salad a perfect match for expressive or meat dishes. You can prepare it very quickly and with just a few ingredients.
Peel the apple, remove the seeds from the inside and cut into small cubes.
Dice the medium-sized red onion.
Dice the pickled beetroot, approx. 1 cm-1.5 cm.
Mix the previously prepared ingredients in a bowl.
Prepare the dressing. Mix a tablespoon of rapeseed oil with lemon juice and a tablespoon of honey. Mix until smooth. Pour the prepared sauce over the salad and mix.
The salad is very easy to prepare, but also very tasty. If you want to diversify it, add sliced pickled cucumber and feta cheese. It also goes great with nuts and sunflower seeds.
