Beet

Beet rhymes with "sweet," and this hearty vegetable is prized for the sweetness it brings to meals. Members of the beet family (Beta vulgaris) constitute major sources of sugar, especially in Europe and Russia. Another member, with the mouth-filling name, "mangel worzel," provide a source of large-animal feed.

The red-rooted, table-sized cousins of these workhorse vegetables are completely edible, although some cuisines favor the roots over the greens. Like potatoes, carrots, turnips and onions, beets store well in non-refrigerated cool places, making them a valued item in rural root-cellars. In several cultures, Easter celebrations feature eggs boiled with beet juice to produce a bright celebration of signs of spring.

The most commonly-grown American table-beets are Red Ace, Detroit Red, Early Wonder Tall Top (prized for its greens), and Bull's Blood (distinguished by red-tinged tops and red-and-white-ringed roots). Golden beets provide pleasant variety.

Essentially a cool-weather spring or fall crop, beets can be planted week-by-week until strong summer heat prevents seed germination. This planting strategy will make beets available throughout the whole growing season.

What to Look For:

With or without greens, beet roots should be round and solid-feeling, heavy for size. Beware of dry, scaly patches on the skin, along with limp, extensive, multiple roots.
Greens should be crisp and shiny. Dull or limp greens are past their prime.

Beet Storage and Preparation Tips:

Refrigerate roots in paper or plastic bag; do not wash until ready to cook.
Wash greens, wrap lightly in paper towel, and refrigerate in plastic bag. Plan to use within a day or two.

Cooking with Beets:

Beet greens are best steamed quickly. American and German cuisines often dress greens with vinegar. For families new to greens-eating, beet greens can be introduced raw in salads or chopped fine to enhance rice or potato dishes.
Beet roots, because of their healthy, strong pigmentation, often combine best with other ingredients after being prepared separately. For example, beets make a great addition to potato or pasta salads, but separate preparation will reduce the chances of turning the mayonnaise-and the other ingredients - bright pink. Beets can be roasted in their skins, steamed whole and then peeled, or sliced and simmered in a small amount of water (1 inch).
Beets pickle well and combine well with dressings or sauces involving citrus fruits or vinegar. "Harvard beets," for example are an old American dish that seasons beets with orange juice.

Beet Nutrition Highlights:

Beet greens are rich in Vitamin C, folate, Vitamin A , and lutein. Both Vitamin A and lutein are associated with vision health. Greens also contain high levels of phytochemical beta-carotene. Beet roots contribute potassium, calcium, and trace chemicals to the nutritional picture.

Nutrients of Beet