By Scout Nelson
Beets are colorful root vegetables known for their earthy taste and impressive health benefits. They grow underground as taproots and come in various colors, including red, purple, yellow, and white. Harvesting them at golf-ball size ensures they are tender and flavorful, not woody.
In community gardens, harvesting beets feels like finding hidden treasures. While some people love their taste, others are cautious because of their earthy flavor. However, roasting helps mellow this flavor, making them more enjoyable to eat. This distinct taste comes from a harmless compound called geosmin, also found in mushrooms and spinach.
Beets are not only tasty but also packed with health benefits. They are rich in fiber, potassium, and powerful antioxidants. The natural pigment betanin gives red beets their vibrant color and may have anti-inflammatory properties. Researchers have linked beets to better heart health, brain function, and even improved athletic performance.
Beet greens are also edible and nutritious. They can be used in salads or sautéed as a healthy side dish. In ancient times, people preferred eating beet leaves over the root.
When preparing beets, it’s important to wash them thoroughly and leave a small part of the stem before cooking to prevent bleeding of their red color. Beets can be roasted, cooked, or pickled. For those interested in pickling, guides are available from North Dakota State University Extension.
Beets are even used as natural food coloring in items like frosting and yogurt. Eating large amounts of red beets may turn your urine pink or red — a harmless condition known as beturia.
To make the most of a beet harvest, traditional dishes like borscht — a hearty beet soup — offer a delicious way to enjoy them. Beets remain a healthy and colorful addition to any meal.
Photo Credit: north-dakota-state-university
Categories: North Dakota, Crops, Fruits and Vegetables