Many people don't know you can eat beats raw! All they know are the pickled beets from their childhood. They've been relegated to the bottom of the vegetable list because so little has been written and said of them. It's time to move them up the list.
Health Benefits
These root vegetables are high in fiber, rich in vitamins A and C, and have more iron even than spinach. Add to that calcium, potassium, phosphorus, and folic acid, so important in preventing heart disease and in guarding against birth defects. Even the beet's coloring signals a potent antioxidant, notable for its deterrent effect with regard to cancer-causing free radicals.
They Look Good
The standard beet is a rich red; however, they also come in glowing yellow, rich white, and even stripes. Add them to your fresh greens and you have a feast for the eyes as well as the body. Besides, the bright green of the foliage with its red veins and stems add color and variety to your garden bed.
Don't Forget the Greens
Beet greens are colorful, as we've just said, but they are also nourishing and are very tasty raw. Besides, if you leave some of the foliage and let it keep growing, you can take the roots up and get the good fresh flavor even after the weather gets cold.
Two Crops a Year
This is one vegetable that can grow in cool weather, so they’re perfect for planting both in the spring and in late summer. Ideal temperatures for beets are warm days from 60 to 70 (F) and cool nights from 50 to 60. You need to be careful, though, if the temperature drops below 50 for very long because they may go to seed. Planting: sow in full sun to get the best roots. Plant them even if you don't have a sunny spot, though, because they will still produce even in partial shade. As soon as the soil dries out and you can work it in the spring, usually March to the middle of May, plant your spring crop. If the weather stays wet and cold where you live, you might need to wait until April. Actually, you can germinate the seeds inside and move them to the garden once the soil has dried out. They transplant surprisingly easily for a root crop. For your fall crop, plant directly in the soil eight weeks before the first expected frost, and your beets should be ready in time for Thanksgiving. These fall beets will look a little different from those planted in the spring; for example, the color will be deeper. They may also be sweeter.
The Soil
As with many other root crops, these grow best in loamy soil. Beets require acid and grow best in soil with pH levels between 6.0 and 7.5. If your soil does not qualify because of clay, rockiness, hardness, etc., add an inch of compost. Wood ash is good also if you can acquire it because the potassium in it enhances root growth. A disease of beets called black heart is caused by a boron deficiency in the soil, but the compost should help ward that disease off. You can also spray the plants with seaweed extract. You may need to have your soil tested.
Sowing the Seeds
They should be put in the ground at about 1 inch deep and 3 to 4 inches apart. You can sow them, however, and use the ones for salads you take out to thin the crop. Beets don't like to be crowded, so don't fudge on this. Mulch! Grass clippings, shredded leaves, or straw will do. Mulch will help keep the moisture supply steady, important for root growth. Also, you may get unexpected hot spells on your spring crop, and this will help protect it.
Harvest
When you thin, you are actually harvesting because these tender little plants are delicious. Complete the thinning by the time the baby beets are 1 inch in diameter. These can also be eaten raw with their stems. When it's time to harvest the mature beets, to prevent “bleeding” or staining from the red fluid, leave a couple of inches of the stems attached. Your fall harvest should come after a hard frost. You can store these beets in a root cellar or a box of sand in a cool place if you don't have a root cellar, and eat them when you’re ready. The greens are good for eating when you take the beets up and will keep in the refrigerator for quite a while.
Concluding Thoughts
Beets are not just beets; they come in a fairly wide variety. For example, Albina Vereduna is a white close cousin of the sugar beet that contains a lot more sugar than the red ones. Detroit Dark Red is an heirloom dating to at least 1892. It has sweet roots and the greens are outstanding. Red Ace is one that stores exceptionally well. Its greens are very good. Golden Beet is bright yellow and has an almost sweet-potato flavor. It's a little harder to get to germinate so it takes a little extra effort. It's good-tasting, though, and adds a nice variety to your menu. These are only a few. Investigate and experiment with this wonderful vegetable. It will add immeasurably to your raw foods diet.
By TTS Cofounder Botanical Chef Omid Jaffari
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