Table beet, beetroot, red beet are all garden been. They are informally referred to as beet. They are easy to grow because they thrive in most climates. Beets are available fresh in markets. Large proportion of the commercial production of beets is pickled and available in can.
There is considerable variety of cooking beets. Red beets have a dark, sensual, earthy sweetness. Golden beets have a brighter flavor. White beets are not flavorful. Another unusual looking beet cultivar is the chioggia or “candy cane” beet. It has candy-like flavor when roasted.
Beets are sensitive to their environment soil and the taste of beets is affected by the soil. Organic beets are grown in organic soil that contains diverse array of soil life which provide the roots with the nutrients they need.
What to look for?
Storage and preparation tip:
Cooking with Beet:
Roasting intensifies beet's flavors. Roasted beets are full of sweetness, nuttiness, and smoky caramel flavor. Roasted beets go well with duck meats, goose meat and beef. Besides, beets, pickled or roasted, are often used in salad often use in salads.
Beet greens are tasty. They are meaty and have a slightly mineral flavor. They are eaten boiled either as a cooked vegetable, or cold as a salad.
Beets Nutrition Facts:
In some people, beet root turn urine pink. Beetroot juice is said to be an aid to kidney function, however there is no scientific proof. Beetroots are rich in the nutrient betaine. It is essential for cardiovascular health. Besides, betanine may protect against liver disease. High nitrate content of the beetroot may help lower blood pressure and thus help prevent cardiovascular problems.
