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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

BEET, BEET JUICE, BEET POWDER

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a herbaceous plant widely cultivated as a source of food for humans and livestock, and for processing into sugar. Some varieties are grown for their leaves and some for their large nutritious root. -
ORIGIN Old English bete, of West Germanic origin, from Latin beta.
Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.
The Beet, or Beetroot, as we know it in our kitchens is a derivative of a sprawling seaside plant (Beta vulgaris, of the Goosefoot Family) extensively distrubted from the Mediterranean to the Caspian Sea. The modern Beet thrives particularly iin cool countries, and in the cuisines of certain of these, this adaptable and very handsome vegetable appears on the table in some guise at virtually every meal.

There are several different kinds of Beets, including some especially developed for the high sugar content of their tuberous roots, others for their sizable foliage, which is used as a prized potherb, and still others for their leaves in vivid, often iridescent shades of red, green, and yellow, which are planted as spectacular ornamentals in the flower garden.

Oddly enough, Swiss Chard, alias Sea-Kale Beet, is in actuality a variety of true Beet (one of the so-called Leaf-Beets0, with proportionately small, woody roots and large leaves with very broad thickened stalk and midrib.

United Fresh Fruit & Vegetable Assn. 727 N. Washington, Alexandria, VA 22314
JULY 1966 original author, R.A. SEELIG; scanned and edited by ZoeAnn Holmes

Table beets, Swiss chard, mangel-wurzels, sugar beets and foliage beets (grown for greens, not roots) all belong to the same high variable species, BETA VULGARIS L. of the Goosefoot family (CHENOPODIA CEAE). The main varieties of BETA VULGARIS are CRASSA, which is the ordinary garden beet with thickened root; CRUENTA, with root that is not highly developed but foliage that is large and showy; and CICLA with small branched roots not thick or fleshy and with very large, thick-ribbed leaves. Beets are annual as cultivated, or biennials if the roots are allowed to remain in the ground over winter.

"Early or new crop beets are usually marketed in small bunches with tops attached or partially cut back, or as topped beets in consumer size packages. The fresh, green tops of young bunched beets make excellent greens if the leaves are not discolored, turning yellow or ragged, and if leaf stems (petioles) are not tough. late crop beets are usually sold as topped beets. Medium-sized beets of the late crop are less likely to be tough or woody than either large or very small ones. Good quality beets are relatively smooth and firm. Soft, flabby, rough or shriveled beets may be tough or woody or involve excessive waste in preparation. In judging bunched beets, the condition of the tops or leaves alone does not indicate the quality of the beets, and any defects of the leaves may be disregarded when only the beets are to be utilized. Decay in beets usually appears as soft, wet areas. Beets showing any decay should be avoided.


VARIETY DAYS TO MATURITY DESCRIPTION
GLOBES
Red Ace50Extra-sweet, smooth, tender red roots
Pacemaker III50Similar to RED ACE, but taller leaves
Chioggia55Unique pink and white stripes inside roots
Golden55Gold color roots
Sweetheart58Extra-sweet red roots; tall greens; good storage beet
Ruby Queen60Uniformly round, bright red; widely adapted
Detroit Dark Red60Uniformly round, deep red; widely adapted
Albina Vereduna60White; very sweet, thick-skinned beets good for storage
CYLINDERS
Cylindra55-608 inch long, 1 3/4 inch diameter, tender red roots
Formonova55-606 inch long, 2 1/2 inch diameter, tender red roots
TOP
Lutz Green Leaf
(Winter Keeper)
65-80Large sweet roots retain flavor and texture in storage; exceptionally tall and tasty greens

Beets contain high amounts of folic acid. It contains 100 to 150 micrograms of folic acid. Varieites such as Warrior, Pronto and Big Red contain more folic acids than others.


Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
Vegetable dye used to color dairy products. Listed for food use in 1967. No known toxicity.

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