Beets Beta vulgaris

Beets are a potherb related to Swiss chard and have been grown since ancient times. The Mediterranean region of southern Europe is where they are believed to have originated. Both the root and the leaves of beets are edible.

The bright red pigment that gives beets their characteristic color is betacyanin. When some people eat beets, their bodies are unable to break down the betacyanin and as a result, their urine becomes pink.

Most of the beets grown in Wisconsin are red beets but you can find pink, purple, white, and yellow beets. Golden beets don’t bleed when cooked but don’t taste as sweet as red beets. White beets look like turnips and are even less sweet.

Chioggia is a type of beet that originated from Italy and resembles ordinary table beets on the outside but have a red and white striped flesh internally. They are the sweetest beets available.

What to Look for When Purchasing

Choose beets that are firm and well-shaped. Avoid those that are shriveled or soft or larger than 2 ½ inches in diameter as they will likely be woody. Beets less than 1 ½ inches in diameter are quite tender and cook quickly. If you purchase beets with the tops attached or plan to eat beet greens, make sure that the leaves are small, crisp, and dark green.

Storage Tips

To reduce moisture loss, if you purchased beets with their tops attached, remove them immediately but leave about 1 inch of the stem. Wrap the beets in a damp cloth and store in the vegetable crisper section of your refrigerator. Do not wash beets before storing.

Cooking Tips

Don’t cut or peel beets before cooking to prevent “bleeding”. Scrub gently with a vegetable brush.

Uses

▸Grated on salads.

▸Steamed, sliced and served at room temperature.

▸Cubed and added to soups and stews.

▸Greens can be added raw to mixed salads or

▸Steam or stir-fry beet greens.

Provided to you by

Wisconsin Fresh Market Vegetable Growers Association

Nutrition Facts:

Serving Size = ½ c cooked

· Calories – 37

· Proteins (g) – 1.4

· Carbohydrates (g) – 8

· Fiber (g)– 1.7

· Fat (g) – 0.1

· Folate (mcg) - 68

· Iron (mg) – 1.3

· Calcium (mg) – 14

Beets are a good source of fiber, potassium, iron and folate.