The beet (Beta vulgaris) belongs to the same
family as chard and spinach (Chenopodiaceae). However, unlike these greens,
both the root and the leaves of beets are eaten. Beet leaves have a lively,
bitter taste similar to that of chard. Attached to the beet’s green leaves is a
round or oblong root. Although typically a reddish purple hue, beets also come
in varieties that feature white or golden roots. Because of their high sugar
content, beets are delicious when eaten raw but are more typically cooked or
pickled. Beets are the main ingredient in borscht, a traditional eastern
European soup.
HISTORY
The wild beet originated in
North Africa and grew along Asian and European seashores. Like many modern
vegetables, beets were first cultivated by the ancient Romans. The tribes that
invaded Rome were responsible for spreading beets throughout northern Europe.
The commercial value of
beets grew in the nineteenth century, when it was discovered that they could be
converted into sugar. When access to sugarcane was restricted by the
British, Napoleon decreed that the beet be used as the primary source of sugar.
Today the leading commercial producers of beets include the United States, the
Russian Federation, France, Poland, and Germany.
NUTRITIONAL HIGHLIGHTS
Beet greens are higher in nutritional value than
beetroots, as they are richer in calcium, iron, and vitamins A and C. Beetroots
are an excellent source of folic acid and a very good source of fiber,
manganese, and potassium. Beet greens and roots are a good source of magnesium,
phosphorus, iron, and vitamin B6.
A 3½ (100
gram) serving of beet greens contains 27 calories and 3.0 grams of fiber, while
the same serving of cooked beetroot provides 44 calories with 10.0 grams of
carbohydrate, primarily as 8 grams of sugars.
HEALTH BENEFITS
Beetroots have long been used for medicinal purposes,
primarily for disorders of the liver, given their stimulating effects on the
liver’s detoxification processes. Beets have also gained recognition for their
reported anticancer properties. The pigment that gives beets their rich,
purple-crimson color, betacyanin, is a powerful cancer-fighting agent. Beet
fiber has been shown to have a favorable effect on bowel function and
cholesterol levels, too.
The combination of its
betacyanin and fiber content is probably responsible for the protective role of
beets against colon cancer. In animal studies, beet fiber has been shown to
increase the level of the antioxidant en-zymes, specifically glutathione
peroxidase and glutathione-S-transferase,
as well as increase the number of special white blood cells responsible for
detecting and eliminating abnormal cells. In a study of patients with stomach
cancer, beet juice was found to be a potent inhibitor of the formation of
nitrosamines (cancer-causing compounds derived primarily from the ingestion of
nitrates from smoked or cured meats) as well as the cell mutations caused by
these compounds.
HOW TO SELECT AND STORE
Good-quality beets should
have their greens intact. The greens should be fresh-looking, with no signs of
spoilage. Slightly flabby greens can be restored to freshness if stored in the
refrigerator in water; if it is too late, you can simply cut off the greens.
The beetroot should be firm, smooth, and a vibrant red-purple, not soft,
wrinkled, and dull-colored. Fresh beets with the greens attached can be stored
for three to five days in the refrigerator, but beets with the greens removed
can be stored in the refrigerator for two to four weeks.
If you will be storing
beets for longer than a couple of days, cut the majority of the greens and
their stems from the roots, so they do not pull moisture away from the root.
Leave about two inches of the stem attached to prevent the roots from “bleeding.”
Store the unwashed greens in a separate perforated plastic bag, where they will
keep fresh for about four days.
Raw beets do not freeze
well since they tend to become soft upon thawing. Freezing cooked beets is
fine; they’ll retain their flavor and texture.
TIPS FOR PREPARING
Wash beets gently under
cool running water, taking care not to tear the skin—this tough outer layer
helps keep most of the beets’ pigments inside the vegetable. If the beets are
not organically grown, soak them in cold water with a mild solution of
additive-free soap or use a produce wash and rinse.
Beets are typically
prepared by steaming. Be sure to cook beets lightly to retain their anticancer
effects. When boiling beets, leave the beets with their root ends and one inch
of stem attached; and don’t peel beets until after cooking since beet juice can
stain your skin. If your hands become stained during the cleaning and cooking
process, rubbing some lemon juice on them will remove the stain.
The color of beets can be altered during cooking if
desired. Adding an acidic ingredient, such as lemon juice or vinegar, will
brighten the color, while an alkaline substance, such as baking soda, will
often cause them to turn a deeper purple. Salt will blunt beets’ color, so add
it only at the end of cooking, if needed.
QUICK SERVING IDEAS
Raw beets
can be grated for use in salads and as a garnish for soups. Not only do they
add excellent nutrition, they also add flavor and color.
Beet greens can also be used in salads in place of
lettuce.
Beets can be roasted with other vegetables in the oven
or on the grill.
Swirl
puréed cooked beets and applesauce together with cinnamon and nutmeg to make a
colorful and delicious snack or dessert.
Beet
juice is a delicious way to increase your nutrient intake. However, start with
a small amount of juice, such as ½ to 1 ounce, mixed with other juices, such as
carrot and apple. Larger amounts of beet juice may cause an upset stomach.
SAFETY
Some people eating beets
may experience beeturia, a red or pink color in the urine or stool; it is a
totally harmless condition.
Beet greens and, to a
lesser extent, the roots contain high levels of oxalate. Individuals with a
history of oxalate-containing kidney stones should avoid overconsuming beets
and beet greens.
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