The Romans were one of the first civilizations to cultivate beets and use their roots as food. They are typically a reddish purple color but varieties are available in white, yellow or even rainbow colored. We grow the familiar Detroit Dark Red beet which is an heirloom variety introduced in 1892. Another heirloom, the Chioggia beet, was introduced to America from Italy in the 1840's and has spectacular stripes hidden inside.
Both the greens and the root of the beet plant are edible. Beet roots can be roasted, steamed, boiled, or even grated raw into a salad or as a garnish. Beets can be preserved by canning or pickling. Be careful when cleaning and preparing beets. Some varieties of beets contain a red pigment that can stain your clothes and hands.
Trim the greens back to about 2-inches from the beet and store beets in a bag in the refrigerator crisper drawer where they should last for a week or so. The beet greens can be stored in a separate plastic bag and used within two days.
Beets are an excellent source of heart-healthy folate and a very good source of the antioxidant manganese and potassium. They are also a good source of dietary fiber, vitamin C, copper, magnesium, iron and phosphorus. (WH Foods)
