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Healthy and Sustainable Food
 Beets
DATES AVAILABLE:
New England: Early June through late November; Storage: 1-3 months
Mid-Atlantic: Early June through November; Storage: 1-3 months
BRIEF DESCRIPTION:
Beets (Beta vulgaris) come from the Chenopodiaceae family, of which Swiss chard is also a member. The leaves are edible, resemble chard in flavor, and are best prepared like spinach or chard. The root has a hardy and rough outer appearance, but is actually quite sensitive and easily punctured and bruised. The raw flesh is crunchy and becomes soft and buttery when cooked. Purple betacyanin and yellow betaxanthin pigments together give beets their dark red color. Other, lesser-known beet varieties have striped (Chioggia, pronounced kee-oh-ja) or golden-yellow flesh (Burpee’s Golden). Certain types of beets are also cultivated as fodder for livestock while still others are cultivated for sugar production. Sugar beets, which are white and cone-shpaed, contain up to 20% sucrose, the highest sugar content of all vegetables. Beets grown today are related to the wild sea beet that grows in the Mediterranean, Western Europe and Northern Africa.
VARIETIES:
“Ruby Queen” or “Detroit Dark Red” are available mid-season, and are popular deep red beets with good flavor grown for its greens and root. “Red Ace” has bright red roots and red-veined green leaves, both good to eat. “Burpee’s Golden” has orange-gold skin and sweet yellow flesh and can be eaten both raw and cooked. It stores well, is best harvested young and does not bleed when cut or lose color when cooked. The greens are tender and sweet. “Chioggia,” an heirloom, has light red skin with pink and white ringed flesh. It is best harvested early and loses some of its sweetness as it ages. “Bull’s Blood” is eaten for its glossy deep red leaves, not its rough root. The greens are sweet and add brilliant color to salads. “Early Wonder Tall Top” is available early in the season and is also eaten for its purple leaves.
USING BEETS:
Choose small to medium beets with firm smooth skin and deep color, but without bruises or soft spots. Younger beets are smaller and more tender; shriveled skin is a sign of age and signals the flesh will be tough. If choosing beets for the greens, select brightly colored and fresh looking leaves.
Beets stain – use caution when preparing. Lemon juice will remove the stain from skin. Prior to use, gently wash beets in cool water. Beets will bleed if their skin is damaged, altering the color of the entire finished dish, so cook beets whole with 2 inches of stem remaining to prevent bleeding. Slice beets after cooking, as cooked beets will not bleed. To brighten the beet’s color, add an acidic substance like lemon, while cooking. To deepen the color, add an alkaline substance such as baking soda. Salt will dull the color so avoid use during preparation, adding if needed at the end of cooking.
Raw beets can be shredded or sliced into salads, as well as boiled, roasted, steamed, pickled, and canned. They can also be used as garnish, or blended into fresh juice for color and sweetness. Greens can be steamed or sautéed, alone or with other vegetables.
NUTRITIONAL INFORMATION:
Even though beets have a high sugar content, they are low calorie. They are an excellent source of folate and manganese and a good source of potassium, fiber, and vitamin C. Beet greens are an excellent source of potassium, a good source of folic acid and magnesium and contain vitamin C and iron.
STORAGE:
General: Unwashed beets can be stored in the refrigerator for two to four weeks or even longer. Leaves and all but two inches of the stem should be removed to prevent moisture from being pulled from the root. Greens can be kept separately in a plastic bag in the refrigerator for approximately four days.
Keep unwashed beet roots long-term by covering them with sand or sawdust and storing in a moist, cool spot (35 to 40 degrees F). Will keep for four-five months.
Freezing: Raw beets do not freeze well, but cooked beets can be frozen. Boil beets whole with 2” of stem to prevent bleeding. Peel after cooking and freeze whole or sliced sealed in an airtight container.
Drying: Cooked beets can be dried after being cooled peeled and but into strips.
Canning: Beets, like other vegetables, can be canned plain using a pressure canner. They can also be pickled and stored using a boiling water canner.
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