Trace the Beet's Journey from Ancient Remedies to Modern Plates.

History

What other plant do you know that "bleeds" vibrant red and has roots in ancient civilizations? Beetroots, or simply beets, have been intertwined with human history for millennia. Archaeologists uncovered evidence of beets in ancient Thebes, Egypt. While it's unclear if Egyptians ate them, historical records suggest their medicinal properties were well-known.

Fast forward to Roman times, beets were prized for their health benefits, believed to improve digestion, lower blood pressure, and even boost athletic performance. Early beets bore little resemblance to the bulbous, colorful varieties we know today. Instead, they resembled elongated roots like carrots or parsnips. Over time, selective cultivation transformed them into the vibrant red and golden orbs found in gardens and markets today.

The rich crimson juice of beets has been used as a natural dye for centuries. Ancient cultures even used beet juice for cosmetics and fabric dyeing. In Slavic traditions, beets are considered a symbol of love and fertility. Legend has it that couples who eat from the same beet will fall in love. Beets have surged in popularity as a superfood, thanks to their high nitrate content, which may enhance cardiovascular health and athletic endurance.

Beets' versatility made them a staple in Europe during the Middle Ages, both as a food source and as medicine. The leaves were used in soups and salads, while the roots were pickled or boiled. Beets also have a fascinating cultural journey:

Eastern Europe: Beets play a starring role in borscht, a traditional soup beloved in Ukrainian, Polish, and Russian cuisines.
India: Beetroot curry, flavored with coconut and spices, adds vibrant color and earthy sweetness to South Asian meals.
Western Europe: Beets became especially valuable during the Napoleonic Wars. A British blockade disrupted the sugarcane trade, prompting French scientists to refine the process of extracting sucrose from sugar beets—a method perfected by Franz Achard, a student of German chemist Andreas Marggraf. This discovery revolutionized the global sugar industry.

From ancient medicine to culinary marvel, beets remain a testament to human ingenuity and adaptability.

Details

✍️ Scientific name: Beta vulgaris

📍 USDA Zones: 2 to 11

🧑‍🌾 Difficulty: Easy

🍽 Flavor: Earthy, floral, and sweet

🥗 Uses: Food, folk medicine, natural dye, sugar production

💪 Nutrition: High in fiber, folate, manganese, potassium, magnesium, Vitamins B6 and C, and iron

🌎 Origin: Mediterranean

🌱 Related: Chard, quinoa, spinach, amaranth family

🌿 Companions: Brassicas, broccoli, bush beans, carrots, garlic, lettuce, onions, radishes, tomatoes, and marigolds

🚫 Avoid near: Pole beans, field mustard, and Swiss chard

🐛 Pests: Aphids, cutworms, flea beetles, nematodes, spider mites

🐝 Pollinators: Self, wind

🎃Varieties:

There are many varieties of beetroot, each with unique colors, flavors, and uses. Here are some notable ones:

Classic Red Beets

Detroit Dark Red – One of the most popular heirloom varieties, known for its deep red color and smooth texture.
Ruby Queen – A tender, sweet variety with a uniform round shape.
Early Wonder – Matures quickly and produces sweet, tender roots and nutritious greens.

Golden Beets

Golden Detroit – A bright golden-yellow beet with a mild, sweet flavor and less earthy taste.
Burpee’s Golden – A classic golden variety that doesn’t bleed like red beets, making it great for roasting and salads.

Striped & Specialty Beets

Chioggia (Candy Cane Beet) – An Italian heirloom with striking red-and-white rings inside, offering a mild, sweet taste.
Albino – A rare, all-white beet with a very sweet, mild flavor.
Cylindra (Formanova) – A long, cylindrical beet, great for slicing and pickling, with a tender texture.

Dark & Unusual Beets

Bull’s Blood – A deep red beet with dark purple leaves, often grown for its beautiful greens as well.
Lutz Green Leaf (Winter Keeper Beet) – A giant beet that can grow large without getting woody, excellent for storage.

Growth & Harvest

Beets are hardy and thrive in cooler weather, making them ideal for early spring planting. They prefer full sun, well-draining soil, and a pH of 6.0 to 7.0.

Planting:
- Sow seeds directly in the garden as soon as the soil is workable (above 50°F).
- Space seeds 1–2 inches apart in rows 12–18 inches apart.
Care:
- Thin seedlings to 3–4 inches apart for proper root development.
- Mulch between rows to suppress weeds and retain moisture.
Harvesting:
- Beets mature in 55–70 days. Harvest young roots when they’re 1–2 inches in diameter for the sweetest flavor.
- Both roots and leaves are edible—use tender greens in salads or cook them like spinach.

Recipe: Roasted Beet Hummus

Ingredients:

1 roasted beet
1 can chickpeas (drained and rinsed)
Zest and juice of 1 lemon
2 garlic cloves
2 tbsp tahini
¼ cup extra virgin olive oil (EVOO)
Salt and pepper to taste

Directions:

Roast the beet at 400°F for 45–60 minutes. Once cool, peel and quarter it.
In a food processor, blend the beet until smooth.
Add chickpeas, garlic, tahini, lemon zest, juice, salt, and pepper. Blend until fully combined.
Slowly drizzle in olive oil while blending to achieve a creamy consistency.
Adjust seasoning as needed and serve with pita bread, crackers, or fresh veggies.

Hummus can be stored in an airtight container in the fridge for up to a week.

Beets aren’t just a vegetable—they’re a cultural icon, a medical marvel, and a culinary treasure. From ancient Egypt to your garden today, their sweet secret is one worth sharing.

The Beet Goes On: A Tale of History, Culture, and Cuisine