Market Fresh Finds: Give beets another chance for sweet surprise

To beet or not to beet. … Oh wait, that’s another story. Seriously, do you like beets? If you do, fantastic — wonderful — yeah! If you don’t, there is a logical and scientific explanation.

Beets contain a substance called geosmin, which is responsible for that fresh soil scent in your garden following a spring rain or just an overall “earthy” taste and smell. Humans are quite sensitive to geosmin, even in very low doses, which explains why our response to liking beets ranges from enthusiastically loving them to pieces or emphatically loathing them. Blame it on the geosmin, but let’s give beets another chance; their history is deliciously fascinating.

There are four main cultivar groups: the garden beet, whose root and leaves are eaten as a vegetable; the sugar producing sugar beet; the Mangelwurzel, which is easily stored and used as feed for livestock; and Swiss chard, which is cultivated for its edible leaves.

Beets’ value grew in the 19th century when it was discovered that they were a concentrated source of sugar; the first sugar factory was built in Poland. When access to sugar cane was restricted by the British, Napoleon decreed that the beet be used as the primary source of sugar and propelled its popularity. Around this time, beets were also first brought to the United States, where they now flourish. About 30 percent of the world’s sugar production comes from sugar beets.

Planting/growing: Direct sow seeds, plants do not transplant very well. Sow seeds 2 to 4 inches apart. Beets do not like competition, so be sure to keep them thinned and eliminate weeds. They grow continuously, so do not let them completely dry out at any time. Liquid fertilizer once or twice during growing season is a great benefit. Beets generally are a deep rich red color, but also come in varying hues of white, gold and “candy cane.” Rich in many vitamins, both leaves and roots can be eaten. In fact, the beet greens are almost as popular as the edible root.

Selecting: Choose small or medium-sized beets whose roots are firm, smooth-skinned and deep in color. Small, young beets may be so tender that peeling won’t be needed after cooking. Avoid beets that have spots, bruises, or soft wet areas, all of which indicate spoilage. The quality of the greens does not reflect that of the roots. The greens are very nutritious, so when selecting the greens, look for greens that appear fresh, tender, and have a lively green color.

Storing: Cut the greens from the beet roots, but leave about two inches of stem, which ensures the leaves aren’t pulling moisture away from the root and prevents “bleeding.” Do not wash beets before storing. Place in a plastic bag and wrap the bag tightly around the beets. Squeeze out as much air from the bag as possible and place in the refrigerator where they will keep for up to 3 weeks. If you plan to eat the greens, store the unwashed greens in a separate plastic bag squeezing out as much air as possible. Place in the refrigerator where they will keep fresh for about four days. Raw beets do not freeze well. Cooked beets retain their flavor and texture when frozen.

Preparing: Rinse gently under cold running water. Wear gloves when handling, unless you would happily wear pink hands for a few days. If not, rub lemon juice on them to help with the stain.

Tracy Benson is a WSU Clark County Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”