Beets

Beets

GOLD, RED, CHIOGGIA and WHITE

Dating back to prehistoric times, ancient civilizations along the Mediterranean Sea grew beets for the medicinal quality of their tops. Beets are said to be so bashful that they keep their heads in the ground! By the time Charlemagne was leaving his mark on the French Empire, beets were becoming very popular - plump, succulent beets are savored for their pleasant taste and texture.

During the 16th Century, the beet traveled from France to Germany where it became known as the "Roman Beet." Like the Romans, it eventually crossed the English Channel and on to the more fertile country in the New World!

Today, beets are available in many sizes and varieties: ultra miniature, miniature, full sized - red, gold, chioggia(striped) and white. They are roasted, eaten fresh, pickled, are the main ingredient in the Russian soup borscht - served hot or cold. Beets are an excellent source of fiber, and have the highest sugar content of any vegetable, contain high amounts of folic acid and potassium. The green tops contain beta-carotene, calcium and lots of iron.

Beets are grown commercially in 31 states, with California, New Jersey (Vineland), Ohio and Texas major producers.

Beets become lasting friends once you truly enjoy their delicious flavors - in their peak season you will delight in their sweetness and versatility. Always use small to medium beets because the large roots generally are woody and tough. Beets are known for their natural healing in terms of blood purification and liver cleansing.