Beet
⏱️ Reading time: 3 min
Beets are an integral part of fall. However, most people don’t use them much in the kitchen, which is a real shame. Not only are they one of the healthiest vegetables, but they’re also quite versatile. When you hear the word “beet,” red beets are probably the first thing that comes to mind, but varieties like Chioggia beets or yellow beets are visually much more interesting. And they’re just as nutrient-rich as red beets.
Origin and Cultivation
The earliest references to beets date back as far as 3,000 years. From Babylon, they gradually spread to Europe, where they were used primarily as medicine during the time of Ancient Rome. Today, they are most commonly used in Eastern European cuisine, where they are an ingredient in several dishes.
Chioggia Beet
This variety of beet was grown in northern Italy and looks just like something out of *Alice in Wonderland*. It tends to be rounder, but its most striking feature is its interior, which is a deep pink with white rings. It’s a relatively old variety that was particularly popular in the 19th century. This type of beet is especially well-suited for salads because of its decorative appearance. If you’re cooking it, add a little lemon juice or vinegar to prevent it from losing its color.
Yellow Beet
Yellow beets have a much milder flavor than red beets. They’re great in salads and pair well with fresh herbs, especially thyme or rosemary.
Positive Effects on Health
Generally speaking, the longer we store fruits and vegetables, the fewer vitamins they contain. With beets, however, the opposite is true. If you leave beets in the ground as long as possible and harvest them in the fall, you can look forward to up to twice the amount of vitamin C. Thanks to their high content of this vitamin and other nutrients, beets are a true elixir for boosting immunity. Doctors also recommend them as a complementary treatment for cancer.
In addition to vitamin C, beets are also rich in vitamin B, which has a beneficial effect on the nervous system and mental health, as well as on the quality of the skin and hair. Among minerals, they are primarily a source of potassium, silicon, and iron. The red color of beets is caused by anthocyanins and betanin, which have a positive effect on the circulatory system and digestive function.
Beets in the Kitchen
Beets are quite versatile in the kitchen; you can boil them, roast them, preserve them, or eat them raw—in salads, for example. They make a wonderful pairing with goat or sheep cheese.
Recently, beets have also become a popular ingredient in smoothies and fruit or vegetable juices, and thanks to their slightly sweet taste, they can also be used to bake desserts. Beets are used this way mainly in vegan or healthy recipes.
Purchasing and Storage
You can find beets in stores year-round. One advantage is their long shelf life when stored properly. A high-quality beet should be relatively heavy for its size. Also, make sure the beets aren’t dry or bruised. If you store them in a cool place where they won’t freeze, they can last up to 4 months.
