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| BEETS
/ Beta vulgaris
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by
Pamela Lewy
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The
beet dates to prehistoric times; where ancient civilizations
along the shores of the Mediterranean Sea grew beets for the
medicinal quality of their tops. According to Waverly Root,
It is believed that the Romans did not develop the root of the
beet for food until the beginning of the Christian era. Later,
when the root grew plumper and more succulent, they savored
its pleasant taste and texture.
Beets are noted for their sweetness--they have the highest sugar
content of any vegetable, but they are very low in calories.
Varieties of beets include the spinach or leaf beet (swiss chard)
or the sugar beet and the mangold (used as fodder) Napoleon
encouraged its cultivation within his realm due to a British
monopoly over cane sugar from the British West Indies. More
recently, the United States viewed sugarbeets as a favorable
strategic commodity, a sugar source to sustain America during
World War II and the US-Japanese struggle for control of the
Pacific islands.
Beets are available year round and most commonly found in crimson
red, however, they can range in color from deep red to white.
At the market, choose beets whose skin is smooth and firm. Often
times, small to medium beets are more tender than larger ones.
If the beet greens are attached, they should be crisp and bright.
These greens should be removed as soon as you get them home
in order to hold the moisture within the beet, but leave about
one inch of the stem attached to prevent color loss and nutrient
loss. Store beets in refrigerator for up to three weeks before
cooking. Just before cooing, wash beets gently and peel after
they’ve been cooked.
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