ABOUT BEETS

Beets are a cool weather, root crop with origins in Greece, Egypt, and Iraq where they’ve been cultivated and cooked for at least 4,000 years. In its early years of cultivation, people mostly ate beets for the leaves and wouldn’t get into the roots until later. Beets are most popularly cooked in Eastern Asian and European cuisines, where they’ve traditionally been made into soups, roasted, or used as medicine for digestive issues. In Greek mythology, red beets were considered an aphrodisiac, and there was a rumor that Aphrodite ate beets to keep herself beautiful.

Being a sturdy root vegetable, beets can handle lots of flavor infusion and after boiling or roasting them they pair well with fragrant herbs like dill and mint, punchy acidic foods like capers, balsamic or sherry vinegar, and fermented foods like goat cheese and sour cream zested with lemons.

COOKING & STORAGE

Edible parts: Roots and Leaves
Medicine and Nutrients: Beets are an incredible source of potassium, vitamin c and fiber, which support healthy digestion, skin, and blood regulation among many other benefits.
Storing and Shelf Stability: Cut off the tops before putting beets in storage. They draw moisture from the root and make the veggie soft and mushy faster. If you plan on using the greens, store them separately. Fresh beets last for about a month if you refrigerate them without the greens. Beet greens washed, dried and stored between paper towels and in a plastic bag or container should last about two weeks in the refrigerator.

Ways to Prepare

RAW: Raw beets can be juiced or added to smoothies, and can also be shredded to make a slaw. They can also be sliced thinly and eaten in a salad, or pickled with a vinegar or salt brine.
COOKED: Beets can be sauteed, roasted, or boiled.

RECIPES

Beet & Chickpea Hummus (Foods from Africa)
Beet Borscht (Soup) (Liz Alpern of Tasty Pride)
Vinegret (Ukranian Beet Salad) (Irena Macri)
Beetroot and Feta Pasta (BBC Nadiya Hussain)
Easy Pickled Beets Video (Taste of Home)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri