What's so Great About Beets?

Early spring in Indiana means time to plant beets. Don't settle for canned red beets. There are many colorful varieties, all sweeter and tastier than red beets, in my opinion. And don't forget about the greens...

The reason people don't like beets is most likely because they have only eaten canned beets. I, too, say UGH to those. If you can't grow your own, look for fresh beets at a local Farmer's Market, or in the produce aisle. The familiar red beet is the only kind most Americans know. Gardeners and farmers are now growing other varieties, the real palate pleasers. Look for Golden Beets; they are beautiful and sweet. Another type that is lovely when served as well as sweet and delicious is a striped variety called Chioggia. The green leafy tops of any of these beet varieties are edible like spinach, only tastier in most cases. And to me, beet greens don't have that squeaky feel on your teeth that spinach has.

Golden beets are just that. They are a lovely deep yellow color. You may have eaten these without realizing it since they are sometimes grated atop salads in restaurants or blended with vegetable medleys. Some people mistake them for carrots, even though they aren't a true orange color.

Chioggia beets are beautifully striped with red and white "target" like circles. They are an heirloom vegetable from Italy from before 1840, which means that the seeds are a natural mutation and have not been genetically modified. Chioggia look like broken peppermint candies when they are grated. However after cooking they turn pink overall and lose the striped coloration. They are a very delicious beet, and rarely will you find one with any bitterness.

Always buy small beets, no larger than 2 inches diameter, because these will be the sweetest and will not have pithy fiber. Check at the top of the root for corkiness, which is where the beet root was exposed above the soil level during growth and grew a tough layer. A beet should be smooth and round (or oval) with the tops still on, if possible. If the tops have been removed, there should be at least one inch of stem remaining. Shy away from in-season fresh beets with the leaves removed, because they are probably old and the grocer needs to extend the shelf-life. Beet roots will keep for a long time. Trimmed beets are ok sometimes, but if I'm buying in-season vegetables, I want them to be fresh.

Prepare beets the easy way without peeling them raw. When you prepare beets, first wash them thoroughly to remove any clinging soil. Trim the leafy tops to leave one inch of stem on the root. Cook the tops as you would spinach or kale, or use the raw tops in a salad, especially baby leaves.

Boil the beet roots for 20-30 minutes, depending on the size of the beets. When you leave the inch of stems on, there will not be much color run from the roots. Red beets will stain everything they touch, including beets of other colors in the same cooking pan, so you will want to cook colors separately.

After the beets are cooked, drain them and refill the pan with cool water so you can handle them. Peel them by hand by just slipping off the outer layer of skin. (Red beets will make your hands pink.) They are now ready to use in any recipe calling for cooked beets.

Raw beet roots will keep for up to two weeks in the refrigerator without the tops. The tops draw moisture out of the root as they try to stay fresh, so trim the tops for cooking as soon as you get them home. If the tops are a little wilted, you can often revive them by putting them in a glass of water in the refrigerator, like you were putting them in a vase. Cooked beet roots will keep in the refrigerator for several days. Look for recipes at gourmet websites or in gourmet cookbooks. When the lowly beet is treated like royalty, it becomes a wonderful delicacy.

Nutritional summary:
Beets are high in Vitamins A, B1, B2, B6, and C. They contain iron in a very accessible form, plus numerous other minerals. The tomato juice blend, V-8 contains beet juice, which really does add a nutritional boost. Since heat processing diminishes the natural vitamin potency, it is much better if you make your own fresh juice blend.

Source: Personal Experience