Beets
Red and white beets were known to the Romans and became part of the
English and German diet by the beginning of the 16th Century.
The beet is a vegetable that is usually plump with thin, shiny skin. Its flesh is either bright red or white, depending on the variety.
The beet gets its colour from betacyanine, a pigment that dissolves in water. The less bruised a beet is before cooking, the more vibrant its juice will be in whatever dish is being prepared. It is this colourful property that makes borscht such a delightful presentation. The large attractive leaves of the beet are also edible.
- Select firm smooth beets that are not bruised or blemished.
- Avoid large beets as they tend to be tough.
- The state of the leaves is not an indication of the quality of the beet.
- The beet can be eaten raw, cooked or preserved in a vinegar marinade.
- To eat raw, simply peel and then slice or julienne.
- For best results, do not peel beets you intend to cook. To further enhance their lovely colour during cooking, add lemon juice or vinegar to the water. Boil or steam for 30-60 minutes.
- Cooking in the oven will preserve the beet?s flavour and heighten its colour.
- To verify if a beet is cooked, pass it under cold water. If the skin comes off easily, then it is ready to eat.
- Once cooked, beets can be eaten hot or cold.
- Beet leaves can be eaten like spinach or chard.
 Beet, Cabbage and Mushroom Soup |
 Beet cake with lemon mascarpone frosting |
 Beet And Potato Salad |
 Apple and Beet Salad |
 Maple-marinated Salmon with Beet Salad and Grilled Leeks |
Beets are available year-round in the produce section of your local METRO supermarket.
Beets are an excellent source of potassium, vitamins A and C, magnesium, riboflavin. They also contain iron, copper, calcium, thiamine, vitamin B6, folic acid, zinc and niacin.
Fresh beets are always sold with a few of their leaves and some of their root still attached which helps them keep better. They can be stored this way in the refrigerator for two to four weeks and can be frozen once cooked.