By Scout Nelson
Harvesting beets often feels like a treasure hunt. You never really know what colorful surprise you might pull from the soil — red, purple, golden yellow, or even white. Picking them when they are about golf-ball size or a little larger help make sure they stay tender and not woody.
Beets are part of the taproot family, along with carrots, parsnips, and radishes. These roots store nutrients for the plant. In some countries, like England, people call them beetroot.
Freshly harvested beets are often shared among helpers at community gardens, with some even donated to food pantries. While some people love beets, others find their earthy flavor unusual. The taste comes from a harmless compound called geosmin, which is also found in mushrooms and spinach. Roasting beets softens this earthy flavor.
Don’t forget the beet greens! They can be used in salads or sautéed with a little oil for a healthy side dish. In ancient times, people often ate the leaves more than the root itself.
Before cooking, rinse and scrub beets to remove soil. Leaving about an inch of the stem attached while cooking helps prevent their red color from bleeding out. Beets can be roasted, cooked, or pickled. You can find pickling tips from North Dakota State University Extension’s “Making Pickled Products” guide.
Beets are a good source of fiber, potassium, and antioxidants. The bright color, called betanin, may help reduce inflammation. Some studies suggest that eating beets may improve athletic performance, brain health, and heart health.
Today, beet juice is even used as a natural food color in products like yogurt and frosting. Eating a lot of red beets can cause urine to turn pink or red — a harmless effect called beturia.
Photo Credit: gettyimages-luiscarlosjimenezi
Categories: North Dakota, Crops, Fruits and Vegetables, Harvesting