Beets are round, firm root vegetables with edible, leafy green tops. Although the most common root colour is bright red, colours may vary from deep red to yellow or white, and one variety displays concentric rings of red and white. Cooked beets are a good source of folate. The root is also a rich source of B-complex vitamins such as niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6), and minerals such as iron, manganese, copper, and magnesium. Cooked beet greens are high in vitamin A (beta-carotene) and vitamin C. They are also a good source of riboflavin and magnesium. The vegetable is very low in calories (provide only 45kcal/100g), contains zero cholesterol, and only a small amount of fat. Its nutrition benefits come particularly from fibre, vitamins, minerals and unique plant-derived antioxidants.
Did you know?
The garden beet has been cultivated for thousands of years. In ancient Greece, beets were so highly valued that, according to myth, a beet was offered on a silver platter to Apollo at Delphi. Beets are not harmed by frost, but hot weather can toughen the roots. Thus, in regions with hotter summers, they are planted in early fall for winter and spring harvest.
Uses and Storage.
When buying beets with the leaves attached, those with the youngest, freshest-looking leaves should be selected. Otherwise, avoid beets that are dried, cracked, or shrivelled. Large beets may be tough, and small ones are the most tender and flavourful. Leaves should be crisp and should be rinsed well before using.
Beets should be stored separately from the leaves in the refrigerator vegetable crisper. Beets can be grated and eaten raw in salads, boiled, steamed, stewed, baked, sautéed, or pickled. To preserve their colour and nutrients, it is best not to peel beets before cooking. They should be scrubbed gently and at least a half-inch of the stem should be left on. Beets also keep their colour better if an acid ingredient such as vinegar or lemon juice is added during cooking.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press.