Beets / Beet Greens (Beta vulgaris)

Beets scientific name is Beta vulgaris, which means “common beet” in Latin. The classically red root of the beet has been cultivated as a food source for hundreds of years. Golden beets are another common variety of beets. Sugar Beets are grown widely as a source of table sugar. Beets are a year-round vegetable, though generally thought of as a winter vegetable, in fact its best season is June through October, when its leafy green top is at its most tender and delicious. Beets are edible plants native to the Mediterranean.

Unlike many food plants, all of the parts of the beet are edible. Many people are familiar with the fleshy root, but beet greens are also very tasty. Some types of beets are specifically cultivated for their greens, and they are known as leaf beets or Swiss Chard. Beets can be grilled, baked, roasted, and boiled. They are often pickled for use in salads, and they may be included in root vegetable gratins and similar dishes. Beet greens can be used like chard and other dark leafy greens in things ranging from salads to quiche.

Beet greens contain a larger amount of nutrients than beet roots.  The greens are richer in iron, calcium, and Vitamins A and C.  Beetroots are an excellent source of folic acid and a very good source of manganese, potassium, and fiber.  Both the greens and roots are a good
source of phosphorus, magnesium, iron, and vitamin B6.

To wash and store Beets:

You can store beets unwashed in the refrigerator.  Before storing, cut off all but 1 to 2”inches of the beet greens.  Store the unwashed greens in a separate tightly sealed plastic bag. Place in refrigerator where they will keep fresh for about four days. Place beet roots in tightly sealed plastic bag in the refrigerator and they will stay fresh for at least a week to 3 weeks.

Top prepare beet greens just wash the leaves and cook them as you would Swiss chard or kale, by steaming, cooking in boiling water, or sautéing until wilted.

The beets themselves have to be cooked in advance before eating.  Beets can be steamed, roasted, shredded and sautéed.  But the most common ways to cook them is either boiling or roasting. You do not need to peel prior to cooking. Just trim and wash the beet, cook and then slide the skin off the beet. Prepare the cooked beet as you wish. Raw beets cannot be frozen for later use as the flesh becomes mushy when thawing. Cooked beets however keep well when frozen for later use.

(GREEN TIP: Use a large bucket or container for washing and the leftover water can be carried outside to water your plants and grass.)