The beetroot or beet is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet. It is also a leaf vegetable called beet greens. The leaves are green with red or purple veins in red beet varieties, while golden beet leaves might be more uniformly green.
They are usually round or slightly cylindrical with a root tapering towards the bottom. It can range from golf ball to tennis ball size, depending on the variety and growth conditions. Roots are commonly deep red, but there are varieties in yellow, white, striped (Chioggia or candy cane beets), and even golden. The interior usually matches the exterior color, except in striped varieties where the pattern continues inside.
Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. Beets are rich in folate, manganese, potassium, iron, and vitamin C. They also contain vitamin B6, which is crucial for brain health and the formation of red blood cells. They contain betalains, which are potent antioxidants that give beets their deep red color. Betalains are not only beneficial for their antioxidant properties but also for their anti-inflammatory effects.
Beets
Red Beets
- Characteristics: The classic beet, usually deep red in color, with a slightly earthy, sweet flavor. The skin is typically dark and smooth, while the flesh is rich and vibrant.
- Origin: Native to the Mediterranean, red beets have been cultivated since ancient times. They were initially grown for their leaves rather than their roots, but the roots became more popular in Europe around the 16th century.
- Uses: Great for juicing, roasting, boiling, or pickling, red beets are versatile in salads, soups, and as a natural food coloring.
Golden Beets
- Characteristics: Known for their bright yellow or golden-orange flesh, these beets have a milder, slightly sweeter taste compared to red beets. They also don’t bleed as much, making them less messy to work with.
- Origin: Likely developed from red beet varieties through selective cultivation. Golden beets are popular in the United States and Western Europe.
- Uses: Ideal for roasting, steaming, or slicing raw into salads. Their vibrant color adds a visually appealing touch to dishes.
Chioggia Beets
- Characteristics: Also called “candy-striped” or “candy cane” beets, these have a unique appearance with alternating red and white rings inside. Their flavor is sweet and mild.
- Origin: Named after the town of Chioggia in Italy, where they originated. Chioggia beets were brought to the U.S. by Italian immigrants in the 19th century.
- Uses: Often eaten raw to preserve their stripes, they’re excellent in salads or as a garnish. They also add a pop of color when roasted or pickled.
White Beets
- Characteristics: White beets lack the deep pigments found in other varieties, resulting in a mild, slightly sweet flavor without the earthy aftertaste of red beets. Their flesh is creamy white.
- Origin: White beets have been cultivated across Europe and North America, often used as animal fodder. They were developed from natural beet mutations.
- Uses: Excellent for soups, stews, and sauces, as they don’t alter the color of the dish. Also good for roasting or steaming.
Albino Beets
- Characteristics: Similar to white beets but slightly paler, albino beets have a mild flavor and firm texture. They tend to be sweeter and less earthy than other beets.
- Origin: Likely derived from traditional beet varieties with selective breeding. They are rare and less commonly found in stores.
- Uses: Great for adding a mild beet flavor without color, albino beets can be used in purees, salads, or as a roasted vegetable.
Sugar Beets
- Characteristics: Large, white-fleshed beets with a high sugar content. These beets are fibrous and less flavorful, as they are primarily used for sugar extraction.
- Origin: Originally from Germany, sugar beets were cultivated in the 18th century as a sugar alternative to cane sugar.
- Uses: Mainly used to produce refined sugar, but sometimes used in small quantities in baking or as animal feed.
Cylindra Beets
- Characteristics: Named for their unique cylindrical shape, which makes them easier to slice. They have dark red flesh with a mildly sweet, earthy flavor.
- Origin: Originally from Denmark, this beet variety was bred for uniformity and easy harvesting.
- Uses: Ideal for canning, pickling, and slicing into uniform rounds. They’re also great for roasting or adding to salads.
Lutz Green Leaf Beets (Winterkeeper)
- Characteristics: Larger than typical beets, Lutz Green Leaf beets are known for their long shelf life. They have a mild, sweet flavor and large, dark green leaves that are edible.
- Origin: Believed to have been developed in North America, these beets were bred specifically for winter storage.
- Uses: Excellent for long-term storage, they can be roasted, boiled, or stored for use throughout the winter. The leaves are also good for salads or sautéed as greens.
Bull’s Blood Beets
- Characteristics: Named for their dark red leaves, which are often grown as a leafy green. The roots have a deep red color and a robust, earthy flavor.
- Origin: Developed as a dual-purpose beet in Europe, Bull’s Blood is favored for both its edible roots and colorful leaves.
- Uses: The roots are great for roasting, boiling, or juicing, while the leaves can be used fresh in salads or cooked as a leafy green.
Formanova Beets
- Characteristics: Long and cylindrical, Formanova beets are slightly similar to Cylindra beets but often longer and slimmer. They have a mild, earthy flavor.
- Origin: Originating in Italy, these beets were developed for easy slicing and cooking.
- Uses: Ideal for slicing into rounds for roasting or salads. Their unique shape also makes them great for spiralizing or julienning.
Detroit Dark Red Beets
- Characteristics: Round with smooth skin and a deep red interior, Detroit Dark Red is a classic beet variety with a balanced earthy-sweet flavor.
- Origin: Developed in the United States in the late 1800s, this variety was bred for flavor and uniformity.
- Uses: Commonly used in American kitchens, they’re excellent for roasting, pickling, and adding to soups or salads.
Mangelwurzel Beets (Mangold)
- Characteristics: Large, rough-skinned, and pale yellow or white in color, Mangelwurzel beets are often used as animal feed but are edible for humans as well. They have a mild, somewhat sweet flavor.
- Origin: Originally from Europe, Mangelwurzel was developed in the 18th century as a fodder crop for livestock.
- Uses: When young, they can be roasted or steamed for a mild taste. Older roots are primarily used as animal feed, though they’re also brewed in some countries to make Mangelwurzel beer.
Touchstone Gold Beets
- Characteristics: A golden beet with bright orange-yellow flesh and a sweet, mild flavor. It’s known for its low bleeding, making it less messy to handle.
- Origin: Developed in the United States as an improvement on traditional golden beets.
- Uses: Ideal for roasting, pickling, or using raw in salads. Its color and flavor are enhanced when roasted.
Red Ace Beets
- Characteristics: Known for its smooth, round roots and deep red color, Red Ace has a consistent, sweet flavor with a tender texture.
- Origin: Popular in North America, this variety is bred for early harvesting and uniformity.
- Uses: Excellent for roasting, boiling, and slicing into salads. They’re also popular in beet juice blends.
Bulls Heart Beets
- Characteristics: These beets have a unique heart-shaped appearance and a deep, earthy taste. They’re usually large, with dark red flesh.
- Origin: Developed in Russia, they were bred for both size and flavor.
- Uses: Great for roasting, as their shape allows for even cooking. Often used in traditional Eastern European dishes.
Golden Detroit Beets
- Characteristics: Similar to the Detroit Dark Red, but with golden-orange flesh. It has a mildly sweet flavor and smooth, round roots.
- Origin: Originated in North America, bred as a yellow counterpart to the popular Detroit Dark Red.
- Uses: Ideal for roasting, pickling, and salads. Adds a vibrant color and sweetness to any dish.
Avalanche Beets
- Characteristics: White beets with a sweet, mild flavor and a smooth texture. They lack the earthiness of red beets and don’t bleed when cut.
- Origin: Developed in the United States as a sweeter, milder beet option.
- Uses: Excellent for slicing raw into salads, roasting, or adding to soups and stews without altering the color.
Three Root Grex Beets
- Characteristics: A blend of three beet varieties, including red, golden, and white, resulting in a mix of colors and flavors. Each beet may vary slightly in sweetness and earthiness.
- Origin: Created through selective breeding to produce a variety mix in one seed batch.
- Uses: Adds visual interest to dishes when sliced together. Great for salads, pickling, and roasting.
Ruby Queen Beets
- Characteristics: Deep red, round beets with a sweet and tender texture. Known for uniformity and consistency, they have smooth skin and a mild flavor.
- Origin: Developed in North America, Ruby Queen beets are popular for their size and color consistency.
- Uses: Ideal for canning, roasting, and slicing. They’re a favorite in traditional beet dishes, like borscht.
Merlin Beets
- Characteristics: Known for their high sugar content, Merlin beets are particularly sweet, with dark red, smooth skin and tender flesh.
- Origin: Developed in the United States specifically for sweetness and size.
- Uses: Popular in juicing due to their high sugar content. Also great for roasting and boiling in salads or side dishes.
Early Wonder Beets
- Characteristics: Fast-growing, early-maturing beets with dark red roots and vibrant green leaves. They have a smooth, round shape and a mild flavor.
- Origin: Bred in North America for quick harvesting and early season growth.
- Uses: Ideal for salads and quick pickling. The leaves can be used as leafy greens, making them a dual-purpose plant.
Golden Grex Beets
- Characteristics: A mix of golden and orange beets with mild, sweet flavors. They’re known for their unique colors and tender flesh.
- Origin: Created through selective breeding to produce a range of golden shades in one crop.
- Uses: Perfect for adding color to salads, soups, and pickling. Their mild taste complements a variety of dishes.
MacGregor’s Favorite Beets
- Characteristics: This variety has long, slender roots and a vibrant red color with an earthy, slightly spicy taste.
- Origin: Originally from Scotland, this heirloom variety is known for its historical use in Scottish cuisine.
- Uses: Great for roasting, as its shape allows for easy slicing. Also used in traditional dishes and soups.
Detroit Supreme Beets
- Characteristics: Similar to Detroit Dark Red, Detroit Supreme beets are round and dark red with a rich, earthy flavor and smooth texture.
- Origin: Developed as an improved variety of the classic Detroit beet, primarily grown in North America.
- Uses: Excellent for roasting, pickling, and canning. They’re also popular in juicing and adding to beet-based salads.