Modern Diet Series
We Have a Sweet Surprise
We drop some sick beets in the garden.
History
What other plant do you know that bleeds red? Beetroots, or beets as we call them in America, have a long history as part of a human diet. Archaeologists found beet remains in Thebes, Egypt.
We don’t know if the Egyptians consumed them for food. Yet, we do know that people often used beets as medicine. The Romans used beets to lower blood pressure and improve athletic performance. Some say it can reduce inflammation and improve digestive health.
During Roman times, beets grew more black or white. Today, they host bright colors of red and yellow. Back then, beets were more like a carrot or parsnip. But now they have a more bulbous tuber — distinguishing them from Swiss chard, a close relative.
Both the leaves and roots are edible. One could make a nice salad with the leaves. Boiling them brings out a texture like spinach. Over time, folks realized that beets grow well during colder months.
Now, people cultivate three main types of beets — fodder beets, orchard beets, and sugar beets. Fodder beets feed livestock. Orchard beets are what we grow for human consumption.
A German chemist, Andreas Sigismund Marggraf, made a way to create sucrose from beets in 1747. Franz Achard, Marggraf’s student, perfected a way to extract the beet sugar. This led to a proliferation of beet sugar products.
I have volunteered with our local community garden since 2018. We grow beets just about every year. We always seem to have them. They are an easy starter veggie for novice gardeners to boost their confidence.
Details
Scientific name: Beta vulgaris
Zones: 2 to 11
Difficulty: Easy
Flavor: Earthy, floral, sweet
Uses: Folk medicine, food, food additive
Nutrition: Protein, fat, carbs, fiber, folate, manganese, copper, potassium, magnesium, Vitamins B6, C, and iron
Origin: Mediterranean
Related: Cabbage, chard, horseradish, kale, mustard, quinoa, spinach, etc.
Companions: Broccoli, brussels sprouts, bush beans, cabbage, carrots, catnip, cauliflower, garlic, kale, kohlrabi, lettuce, marigold, mint, onions, radishes, sage, tomatoes
Avoid near: Field mustard, pole beans, spinach, swiss chard
Pests: Aphids, beet leafhoppers, cutworms, flea beetles, leaf miners, nematodes, spider mites
Pollinators: Diptera, Hemiptera, wind-pollinated
Varieties: 3 main categories: Fdder beet, Orchard beet, and Sugar beet. Subvarieties include Babybeet, Boro, Bull’s Blood, Cylindra, Detroit Dark Red, Early Wonder, Formanova, Lutz Green Leaf, Merlin, Moneta, Moulin Rouge, Red Ace, Robin, Ruby Queen, Subeto, Warrior, Zeppo and more
Growth & Harvest
Beets tolerate cold weather well. This makes them a great choice to start early outdoors and for northern gardeners. They like full sun and a soil pH between 6 and 7.
Sow them in early spring directly in the garden. As soon as the ground is workable, you may plant beets. Successive seed every two weeks until daytime temperatures exceed 75 F if you wish.
Germination occurs within 5–8 days in warmer soil (above 50 F). It takes 2–3 weeks in cooler climes. Soak the seeds in water for 24 hours before planting to speed up germination.
Sow them 1–2 inches apart in rows spaced 12–18 inches in between. As they grow, thin to about 3–4 inches apart. Mulch between rows. Expect beets to grow for 55–70 days before harvesting.
Recipe: Roasted Beet Hummus
Ingredients: 1 roasted beet, 1 can chickpeas, 1 lemon zest, ½ lemon juiced, salt and pepper, 2 garlic cloves, 2 Tbsp tahini, ¼ cup EVOO
Directions:
- Roast your beet. Peel it.
- Quarter beet and blend in a food processor.
- Add other ingredients except EVOO. Blend until smooth.
- Drizzle EVOO as hummus mixes.
- Adjust seasonings to taste.
- It stores for a week in the fridge.
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