Beets / Beetroots
By Jennifer A. Wickes
© 2005
History / Geography
Beets have been eaten since prehistoric times. They originated off the sandy soil coast of southern Europe. They are used widely in Flemish and Slav dishes, for example, Borsht and Botvinya.
Science
Beta vulgaris
Closely related to Swiss chard, spinach and quinoa.
Varieties
There are numerous varieties: Common Beets (for consumption and for food coloring); Golden Beets; White Beets; Chiogga (otherwise known as Candy Cane due to its white and red marbling color); Sugar Beets (used for sugar production and fermentation); and, Mangold (mainly for fodder) are some of the most popular.
Season
June - October
How to Select
Choose beets that are 1.5 - 3 inches in diameter. At least a half-inch of the beet greens should be attached. The greens, if present, should be bright, dark green and healthy. The beets should be smooth and round with a deep color.
Avoid beets with bruises, with soft and moist spots, and ones that are light for their size. Larger beets will contain woody centers. Also, avoid yellowish greens.
Storage
Remove the greens, and leave 1/2-inch attached. The greens tend to draw moisture from the beets. Leaving some greens behind will prevent the beets from leaking. Store beets unwashed in the refrigerator up to 3 weeks.
To store the greens, remove them from the beets (leaving 1/2-inch left) in a perforated plastic bag in the refrigerator for 2 days.
Nutritional Qualities
Beets: Folic Acid, Potassium, and Manganese. They help rid the body of fatty deposits. Beets are low in calories, despite being the vegetable with the highest sugar content.
Greens: Calcium, Iron, Beta-Carotene and anti-cancer agents. The greens also contain oxalic acid, which prevents the body from absorbing calcium and iron. Do not eat a lot of beet greens, as the oxalic acid can be toxic in high doses.
Languages
????? = Chinese
Rübenrote-Bete-Wurzeln = German
Remolacha = Spanish
Betterave = French
Barbabietole = Italian
Beterraba = Portuguese
Beta = Latin
Biatas = Gaelic
Rodbeta = Swedish
Biet = Dutch
?????? = Russian
te?t?? = Greek
????? = Arabic
Trivia
Beets are the Pagan symbol for love and beauty.
Tip
Betalains is the red compound in beets. To maintain beets' deep red color when cooking, create an acidic environment by using lemon juice or vinegar. If not, the beets' color will shift to a more violet color.
By Jennifer A. Wickes
© 2005
History / Geography
Beets have been eaten since prehistoric times. They originated off the sandy soil coast of southern Europe. They are used widely in Flemish and Slav dishes, for example, Borsht and Botvinya.
Science
Beta vulgaris
Closely related to Swiss chard, spinach and quinoa.
Varieties
There are numerous varieties: Common Beets (for consumption and for food coloring); Golden Beets; White Beets; Chiogga (otherwise known as Candy Cane due to its white and red marbling color); Sugar Beets (used for sugar production and fermentation); and, Mangold (mainly for fodder) are some of the most popular.
Season
June - October
How to Select
Choose beets that are 1.5 - 3 inches in diameter. At least a half-inch of the beet greens should be attached. The greens, if present, should be bright, dark green and healthy. The beets should be smooth and round with a deep color.
Avoid beets with bruises, with soft and moist spots, and ones that are light for their size. Larger beets will contain woody centers. Also, avoid yellowish greens.
Storage
Remove the greens, and leave 1/2-inch attached. The greens tend to draw moisture from the beets. Leaving some greens behind will prevent the beets from leaking. Store beets unwashed in the refrigerator up to 3 weeks.
To store the greens, remove them from the beets (leaving 1/2-inch left) in a perforated plastic bag in the refrigerator for 2 days.
Nutritional Qualities
Beets: Folic Acid, Potassium, and Manganese. They help rid the body of fatty deposits. Beets are low in calories, despite being the vegetable with the highest sugar content.
Greens: Calcium, Iron, Beta-Carotene and anti-cancer agents. The greens also contain oxalic acid, which prevents the body from absorbing calcium and iron. Do not eat a lot of beet greens, as the oxalic acid can be toxic in high doses.
Languages
????? = Chinese
Rübenrote-Bete-Wurzeln = German
Remolacha = Spanish
Betterave = French
Barbabietole = Italian
Beterraba = Portuguese
Beta = Latin
Biatas = Gaelic
Rodbeta = Swedish
Biet = Dutch
?????? = Russian
te?t?? = Greek
????? = Arabic
Trivia
Beets are the Pagan symbol for love and beauty.
Tip
Betalains is the red compound in beets. To maintain beets' deep red color when cooking, create an acidic environment by using lemon juice or vinegar. If not, the beets' color will shift to a more violet color.
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