Beets

Beets

This page is an open source resource guide for beets. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable beet selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.

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Beets 640 Meme

BEETS

(Click here for beets purchase details)

Beets (Beta vulgaris)
Beets, One Community

Beets are an important vegetable from a dietary standpoint; leafy tops are consumed and roots are eaten raw, cooked, (though will lose about 25% of their folate value when cooked) pickled, and canned. They are a dietary source of betaine (trimethylglycine) and an important modified amino acid that helps protect cells against osmotic stress (which assists in DNA formation).

 CULTURAL CONSIDERATIONS
      • Beets are generally direct seeded
      • Plant in spring after soil reaches 55F
      • Beets like humus and good drainage
      • Beets like mulch and steady moisture
      • When thinning, pinch off rather than pull
PLANTING GUIDELINES

Plant seeds in well-worked soil in spring and rake in lightly. Keep moist until germination occurs. Once stand is thinned, mulch to conserve soil moisture. Light feedings with compost or earthworm casting teas are beneficial, but avoid excessive nitrogen.

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ADDITIONAL INFORMATION

Wikipedia – Beets

Bordo Beets, One Community
GBt#1 :: Bordo Beet

Bordo 237 is an old-time favorite with a slightly rough surface, dark red pulp, and an outstanding taste. It’s sweet, dark, red globe roots are 9-18 oz (250-500g) with green foliage, producing in 65 to 100 days. This beet is from Russia pre-1945 cv by VNISSOK, and is a good keeper in cold storage, not requiring special conditions of growth. This variety is a mid-ripening, widespread variety of beet distinguished by stable crop capacity and recommended for cooking and processing.

Detroit Dark Red Beets, One Community
GBt#2 :: Detroit Dark Red Beet

Detroit Dark Red are extra round 3-inch beets with a striking red color and extremely sweet taste. This variety is an all-purpose, smooth, red beet with 14-inch tops without rings or white streaks. This open pollinated early standard beet is perfect for canning and fresh use, and produces in 45 days. It is great for pickling, freezing, boiling, baking, and storing. The dark-green leaves, striped with red, are wonderful when braised or in salads. Many growers regard it as one of the most dependable root crops to grow for taste and keeping quality.

Feuer Kugel Beets, One Community
GBt#3 :: Feuer Kugel Beet

Feuer Kugel, German for “Fire Ball”, is the name of this prized German heirloom beet. Deliciously sweet and solid, even to large size, this variety has sturdy tops and is a good winter keeper. It is of premium quality cooked or raw, and can tolerate hard frost. A feature of the dark red roots is a light zoning of the flesh when cut in a crosswise direction. Feuer Kugel is excellent as a market bunching variety, producing in 60 days.

Ruby Queen Beets
GBt#4 :: Ruby Queen Beet

Ruby Queen are widely adaptable beets that are great for processing for gardens and market growers. This variety produces early (in 55 days) and has ringless, deep red, round-shaped roots. These smooth-skinned beets are exceptionally tender and have a creamy texture. They are known for their short green tops, plus a super sweet taste, and are good for canning and pickling because they hold their ruby color.

German Lutz Beet, One Community
GBt#5 :: German Lutz Beet

German Lutz beets are a European heirloom variety known for their size and tasty greens. These beets are bigger than a softball, often reaching 7 pounds (over 3 kilos), and have a fantastic sweet flavor. They produce in 120 days and are soft and tender inside. They maintain their tenderness throughout the winter too.

Albina Vereduna Beet, One Community
GBt#6 :: Albina Vereduna Beet

Albina Vereduna is a sweet white beet, a perfect option for avoiding purple staining and color bleeding. The smaller the root the better quality–this beet is good at 2.5 inches in diameter but will get much larger with a texture that is a bit more like that of a potato. This old Dutch variety has a curved and wavy top leaf that is high in vitamins and can also be served like spinach as a vegetable delicacy. The seedlings usually appear in 7-21 days.

Burpee’s Golden Beet, One Community
GBt#7 :: Burpee’s Golden Beet

Burpee’s Golden is a tender, mild beet with sweet, flavorful leaves. This non-bleeding variety originated in the Mediterranean region, first appearing in 1828 in seed catalogs. This beet produces in 50-55 days, providing roots that are bright, golden-orange, and vary in size from 2.5 to 5 inches in diameter (between the size of a golf ball and a tennis ball). They are excellent pickled, boiled, steamed, stir fried, or grated raw into salads. The tender green leaves and attractive yellow stems add color and flavor to a salad mix too with the tops being perfect for steaming and eating like spinach.

Colossal Long Red Mangel Beet, One Community
GBt#8 :: Colossal Long Red Mangel Beet

Colossal Long Red Mangel are easy to produce, huge forage beets (often 3 feet long, 8 inches in diameter, and up to 20 pounds). These beets are grown for human or animal consumption (typically sheep, poultry and cattle), and produce in 35-120 days. This variety is best when young and small for table use, and they contain more sugar than any other variety. This beet can be used for its fresh greens in the winter because they store well. The skin is a bright, rich red and contains a white flesh with a pale rose hue.

Rywal Beet, One Community
GBt#9 :: Rywal Beet

Rywal is a mid-early producer and prolific beet with elongated, cylindrical, bright-red roots that weight an average of  7-11 oz. This variety has a high sugar and betanin content and the flesh is tender and juicy with a pleasant taste. This all purpose beet is prized for its high yield, palatability, and suitability for long-term winter storage.

Plattrunde Rote Feinlaubige Beets, One Community
GBt#10 :: Plattrunde Rote Feinlaubige Beet

Plattrunde Rote Feinlaubige is an heirloom flattish-round and dark red beet (without rings) from Scandinavia. This beet is tender, good for borscht, and fabulous for winter storage. It is an early and fast growing variety for spring and summer sowing.

Beet Plant Material/Seed Providers:
Beet Purchase Details
REF # VEGETABLES VARIETY SOURCE QUANTITY UNIT COST TOTAL COST
GBt#1 Beets Bordo SSE 3 pkt. $4.00/pkt $12
GBt#2 Beets Detroit Dark Red BCH 4 oz. $4.50/oz $18
GBt#3 Beets Feuer Kugel SSE 3 pkt. $4.00/pkt $12
GBt#4 Beets Ruby Queen SSE 3 pkt. $4.00/pkt $12
GBt#5 Beets German Lutz SSE 3 pkt. $4.00/pkt $12
GBt#6 Beets Albina Vereduna SSE 3 pkt. $4.00/pkt $12
GBt#7 Beets Burpee’s Golden SSE 3 pkt. $4.00/pkt $12
GBt#8 Beets Colossal Long Red Mangel SSE 3 pkt. $4.00/pkt $12
GBt#9 Beets Rywal SSE 3 pkt. $4.00/pkt $12
GBt#10 Beets Plattrunde Rote Feinlaubige SSE 3 pkt. $4.00/pkt $12

 

OTHER BEET RESOURCES

We are seeking awesome beet resources. If you know of one, please click here to share it with us so we can make this page better.

 

BEETS AS PART OF THE BOTANICAL GARDEN MODEL

This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.

 

BEET PREPARATION, PRESERVATION, AND RECIPES

This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs

Beet Salad, Beet Recipes, One Community

Beet Salad

Recipe courtesy of: Kitoula’s Greek Food Journal

Total Time: 15 min
Prep: 15 min
Cook: 0 min
Yield: 4 Servings
Level: Easy

 

Ingredients

  • 1 can of garbanzo beans, rinsed & drained
  • 1 can of sliced beets, rinsed & drained
  • 1 red onion, sliced
  • 1/4 lb of feta cheese, crumbled
  • 1 head of boston leaf lettuce, rinsed & spun, then torn by hand
  • Hydroponic lettuce
  • Greek Salad Dressing

Directions

  1. Mix ingredients and toss.

Creamy Roasted Beet Pasta, Beet Recipes, One Community

Creamy Roasted Beet Pasta

Recipe courtesy of: Eclectic Recipes

Total Time: 2 hours
Prep: 15 min
Cook: 90 min
Yield: 4 servings
Level: Easy / Intermediate

 

Ingredients

Sauce:

  • 3 fresh beets
  • 1 cup chopped leeks
  • 2 tablespoons olive oil
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 2 cloves garlic
  • 1/2 cup Plain Voskos Greek Yogurt
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon agave syrup
  • 1/3 cup vermouth
  • 1 teaspoon salt

Pasta:

  • Pasta (your choice)

Directions 

Sauce:

  1. Preheat Oven to 350° F.
  2. Add 1 tablespoon olive oil to beets and rub oil all over to coat.
  3. Roast until fork tender, 1 – 2 hours, depending on size.
  4. Add 1 tablespoon olive oil to saute pan and add leeks, garlic, tarragon, and thyme to pan.
  5. Saute for 5 – 7 minutes, or until tender.
  6. Add vermouth and remove from heat.
  7. Add beets, leek mixture, yogurt, balsamic vinegar, salt, and agave to blender or food processor.
  8. Blend on high until smooth and creamy.

Pasta:

  1. Cook pasta according to package directions.

Combining sauce and pasta:

  1. Add pasta and sauce to saute pan.
  2. Cook over medium heat for 2 – 3 minutes, or until pasta has absorbed some of the sauce.

Vegan Lettuce Wraps, Lettuce Recipes, Butter Lettuce Recipes, One Community

Vegan Lettuce Wraps

Recipe courtesy of: Eat Drink and Be Skinny


Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 Servings
Level: Easy

Ingredients

  • 1 Sweet Potato
  • 2 Medium Beets (2″)
  • 6 Brussels Sprouts
  • 4 Cloves of Garlic
  • 1 T Olive Oil
  • 1/2 cup Water Chestnuts
  • 1/2 cup Bamboo Shoots
  • 1/2 cup Slivered & Toasted Almonds
  • 1 Head of Butter Lettuce
  • 1 Avocado
  • 4 Green Onions
  • 3 T Soy Sauce
  • 2 T Peach Jam
  • 2 T White Wine Vinegar

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Directions

  1. Prepare your beets, sweet potato and Brussels sprouts by chopping into tiny pieces (like 1/4″). You can use a mandolin, chop chop machine or food processor to save some time. Also chop up the water chestnuts, bamboo shoots, green onions, avocado and set aside separately.
  2. Prepare your sauce with 1 T minced garlic, soy sauce, jam and vinegar in a small dish and set aside.
  3. In a large skillet or wok, heat olive oil under very high heat with 3 cloves of chopped garlic. When the garlic is crispy and slightly browned, your oil is hot enough for cook up some veggies!
  4. Set a timer for 10 min and add beets first. Wait about 2 min, add sweet potatoes and wait about another 2 min. Add Brussels sprouts and then let cook together another 2-3 minutes.
  5. Add sauce, water chestnuts and bamboo shoots, cover and let cook until desired softness. It took me exactly 10 min total but may vary depending on the size of your veggies and heat of your pan. Remove from heat and add almonds.
  6. Fill each lettuce cup with 1/2 cup veggie mixture, top with green onion and avocado and serve!

Brilliantly Berry Beet Smoothie, Vegan Berry Beet Smoothie, Smoothie Recipes, Beet Recipes, Vegan Recipes, One Community

Brilliantly Berry Beet Smoothie

Recipe courtesy of: Healthy Blender Recipes


Total Time: 15 min
Prep: 15 min
Cook: Chill
Yield: 4 Servings
Level: Easy

Ingredients

  • 1 medium beet, baked until soft at about 180° C / 350° F, peeled and cut in chunks
  • 1 cup mixed berries, fresh or frozen (blackberries, blueberries, raspberries, and strawberries)
  • 3 large or 4 medium purple kale leaves
  • 1/2 medium cucumber, peeled and cut in chunks
  • 1 Tbsp fresh lime juice (about 1/2 lime)
  • 1 scoop of plain or vanilla protein powder (I used Growing Naturals)
  • 1 cup rice milk
  • 5-10 drops liquid stevia or 1 packet of dry stevia

Directions

  1. Place all of the ingredients in your Vitamix and blend until smooth.
  2. Note: if you use fresh berries, you might want to add 1-2 ice cubes for a cold smoothie.
  3. Drink immediately for the best flavor and texture.
  4. Makes 1 large 16-oz glass or two small glasses. YUMMO!

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