Teresa McBrayer

The ancient Romans were one of the first civilizations to cultivate beets (beta vulgaris) to use their roots as food. Prior to that, the beet greens were eaten exclusively. Beets became popular around the 16th century. Today, they are grown for both the roots and the tops. Beets are a very unpretentious vegetable. Generally, they are inexpensive and are very easy to grow in a home garden. Most have ruby red roots, which hold an abundance of sweetly satisfying flavor. Beets are by far the sweetest of the vegetables and should be eaten in reasonable moderation. They have an earthy type flavor that is very challenging to describe. Many beet options can be found on upscale restaurant menus, which gives the modest beet their well-deserved respect.

Beets are packed with vitamins and minerals and are low in fat. They are an excellent source of folate and a very good source of manganese, potassium and copper. In addition, they are a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6. Beets contain nitrates and pigments; both are plant compounds that provide essential health benefits.

Beets are best grown in the spring or fall when the temperatures are cool. They can endure frosts, but will not survive a hard freeze. They do not do well in hot weather, either. Beets require very little room, which makes them perfect for home gardens.

Organic matter or compost and garden fertilizer should be added to the soil before planting. Remember to carefully follow the fertilizer’s labeled instructions. The soil pH (potential hydrogen) scale desired for growing beets is 6.0 to 7.0. A soil test can provide valuable information about the condition of a garden. Additionally, this test will recommend the necessary amendments to achieve the ideal pH for growing beets.

Soil test kits can be picked up from the Smith County Extension Office, 1517 W. Front St., Room 116, Tyler, 75702. Detailed reports addressing specific elements in the soil can be obtained through Texas A&M University or Stephen F. Austin State University. The soil testing kit from any county Extension office has information and addresses for testing. Soil testing will cost approximately $10 to $15 each, depending on the detail requested.

Beets need very basic requirements for growth. Production can be greatly improved when planted in well-drained garden beds that receive about eight hours of direct sunlight each day. Before planting, beet seeds should be soaked overnight in water that is room temperature. This process will improve seed germination. Beets are planted from seeds and should be planted about 1 inch apart. In the garden, make a 1-inch trench with the preferred garden tool, and then plant seeds. Cover with potting soil or compost instead of garden soil to prevent the seeds from crusting over. Water cautiously and slowly to avoid shifting the seed. The soil should remain moist until the seed has germinated. Then, begin to reduce the frequency of watering; steadily the plants will become strong and sturdy. When beets are established, start thinning, so that they are 2 or 3 inches apart. After the beets are about 6 inches tall, a nitrogen rich fertilizer is recommended. Add fertilizer to each side of the beet row and gently work into the soil and water. This measurement is for each square foot of garden bed.

The primary pest problem for beets is the flea beetle, which is microscopic and can be identified with a magnifying glass. It is black or brown-black with light markings. It jumps very quickly, feeds on the foliage and will create many small holes in leaves of the beet tops. Many insecticides are widely available for homeowner use.

Suggested beet varieties for Texas include Detroit Dark Red, Peacemaker II, Red Ace, Red Cloud, Ruby Queen and Warrior. Depending on the variety, garden beets may be ruby red, magenta or gold. When they are sliced, they reveal circular striations or distinctive light and dark rings, which give them marvelous character and unique appeal. Whatever color is chosen, the beets that have the very best flavor are small to medium in size and have firm flesh, which should be smooth with a twine like taproot intact. Smaller, young beets are so tender that peeling is unnecessary. Beets that are large and scarred should be avoided because they were allowed to remain in the soil too long. Their texture will be tough and fibrous and will taste woody.

The young tops are tender and taste very mild. Look for small greens with a bright green color. Removing the greens from the roots will prevent moisture from pulling away from the root. To prevent bleeding, leave approximately 2 inches of the greens stem attached to the beets. Wash and dry thoroughly, this is imperative, before storing beets. The tops can be stored in plastic bags in the refrigerator for up to three days. Roots will keep up to two weeks in plastic bags in the refrigerator. Remember to remove the air from the plastic bags before storing. Through refrigeration, some nutrients will be lost. If possible, use beets immediately after harvesting. Beet juice can stain skin, so wear gloves when working with beets.

The young tops are the perfect addition to salads or they can be sautéed alone or mixed with other greens like spinach. Do not freeze raw beets; they will become soft and spongy after thawing. However, beets can be cooked to the desired consistency and then frozen. Beets are usually canned or pickled, but can be eaten either cooked or raw. Raw beets can be grated for a delicious and colorful addition to salads or added as decorative garnish for soups. Cooked beets are transformed into an amazingly soft and buttery texture, which makes a terrific side dish when combined with fresh herbs and goat cheese. Beets can be splashed with aged balsamic vinegar.