Beets (Beta Vulgaris)


This nutrition-rich root vegetable ought to be more popular than it is in North America.

In most grocery stores, beets are “hidden’ in the remotest corners of the produce sections, and very few people buy them.

Most people lack the knowledge to cook it, and more importantly, are not aware of how versatile and nutritious it is – carbohydrates, sugars, fibre, adequate protein, vitamins A, B1, B2, B3, B5, B6, B6 (folate), C, calcium, iron, magnesium, potassium, sodium, and zinc.

If you buy a bunch, you can use the leaves in your salad, or stew them with onions, tomatoes, salt and pepper in olive oil or butter.

Beets grow from seed to maturation in 55 – 65 days, a boon for home gardeners looking for quick growing vegetables varieties.

There are several varieties, including early wonder, red ace hybrid, ruby queen, touchstone gold, chioggia, Burpee’s golden, bull’s blood, and albina.

Beets are popular is eastern European countries, and are used in soups (borscht that can be served hot or cold),can be boiled, grilled, roasted, steamed, stewed and served as vegetable, pickled or marinated.

Beets may cure digestive and blood related diseases.


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