Everything You Wanted to Know About Beets: Natural Food Coloring, Recipes, and More!

Food has been a source of pleasure in our world for centuries. Everyone is touched by it in some shape or form. Have you ever wondered the background or history of various foods? I have. Every Food Network addict, cookbook collector, recipe tester, etc. knows the delights of learning about the foods they love.

I would like to start with the beet, since I feel it has received an unfair wrap. It is so common to hear someone say, "I don't like beets." I say, learn about them, experiment with them, and your opinion will change. They are much more than the humdrum side dish we get out of a can. The beet deserves more respect. Let us learn how to respect this versatile veggie. Here goes...

Known botanically as Beta Vulgaris, the name beet' comes from the fact that when the seed pods swell they look like the Greek letter beta. Available records show that during prehistoric times, the beet plant originated along the coast of the Mediterranean Sea, Asia Minor, and Near East - as far east as the Caspian Sea and Persia. The first known records show that during the 2nd and 3rd centuries BC, Roman epicures had recipes using the greens/red chard. Romans and Greeks wrote of chard frequently.

Historically, the beet was used only for its greens and was known as red chard. This is the part of the beet that does not develop an enlarged, fleshy root. Later during the beets' food timeline, records show that Artistotle had wrote about red chard in 4th century BC. The next known records of it development were found in 1309 with some old English cooking recipes being found. It was unknown in the Far East until the Middle Ages.

The root of the beet plant, known today as the "beet", was unknown before the Christian era. Historic records show the root was used medicinally for aiding both toothaches and headaches. The root was not used for edible consumption until about 100 years later after records of red chard recipes were found. Beet cultivation moved from France to Germany during the 16th century and eventually crossed the English Channel. French chefs are credited with recognizing the potential of the beetroot during the 1800s.

Of course, beets come in different varieties. Sugar beets are common for canning, with 2/3 of the beet crops ending up being canned. There are Ruby Queen, Lutz Green Leaf, Monopoly, etc., with my favorite being the two Detroit varieties. I knew there was a reason I wanted to research the beet. (Can you tell I am originally from the Detroit area?). Color wise, there is the famed dark purple variety, plus a gold, white, and candy striped (simply gorgeous!). They all taste the same.

All right, let us switch to the benefits of eating the beet root. It is known for being excellent for both the liver and spleen. In the naturopathic health arena, its reputation is that of a cleansing agent for whole body health. Reputable research shows that it detoxifies the blood by renewing it with its mineral and natural sugar sources. It builds red corpuscles by adding tone to blood. Also, the beet contains an ingredient that stimulates the function of liver cells and protects both the liver and bile ducts.

The natural sweetness and versatility of these beautifully colored and tasteful wonderments comes out in the recipes we will be sharing in this article. If you have ever found yourself saying, "I don't like beets", try these. You may be surprised!

Enjoy the natural sweetness of beets by simply wrapping foil around the fleshy round/cylinder shaped root. (Cut off the skinny root. It is the one that looks like a tail. Also, remove the greens). Bake in a 375 oven for about 45 minutes, until poked tender. Cool for a bit and pull away the peel. Serve as is, or mash with a fork and squeeze a fresh orange over it and stir. Pure succulence!

All Natural Food coloring: Make a natural red coloring (great in preparing Easter eggs!). Boil a peeled beet in a little water. Less water equals greater color intensity. Remove beet and you have red coloring! Use in any dish where additional color is preferred. Great in frostings, puddings, and cream dishes.

Also, I once knew someone who wanted some red highlights in her hair for part of her Halloween costume. She simply applied some of this mixture and viola! Instant redhead! This form of natural hair coloring has been in use for years. Store any leftovers in an airtight container, in refrigerator, for future use.

Beet & Carrot Salad (serves 4)
1 large beet, raw, peeled and grated
2 medium carrots, raw, peeled and grated
¼ cup plain yogurt
1 tablespoon coconut
1 tablespoon walnuts or almonds, chopped
1 tablespoon raisins
4 tablespoons pineapple juice, frozen concentrate

Combine all ingredients together in medium bowl. Chill prior to serving. The colors are stupendous!

Citrus Marinated Beets (serves 2)
1 large beet, peeled and sliced
½ medium onion, sliced
1 teaspoon orange peel, grated
juice of two oranges
¼ cup water
1 teaspoon basil, chopped
1 tablespoon cornstarch

Steam beets and onions til tender. Place into serving dish. In small saucepan, combine remaining ingredients. Cook over low heat, stirring constantly, until mixture begins to thicken. Add more cornstarch, if needed. When pudding-like consistency is reached, remove from heat. Pour liquid over veggies. Toss gently to distribute flavors. Great served as is, or with your favorite grain!

Beet Fruit Salad (serves 4)
1 large beet, peeled and grated
1 pear, peeled and diced
1 apple, peeled/cored/diced
1 mango, peeled and diced
1 banana, peeled and diced
¼ cup raspberry vinaigrette

Combine all ingredients together in mixing bowl. Serve chilled. Add a dollop of yogurt on top prior to serving, if desire.

There you have it. We have learned more about the beet, its�background and its versatility.�Learn how delightful it can taste by preparing the above recipes. Who knows, the often misunderstood beet may�make a believer out of you yet. Enjoy!