First things first, beets will stain you and everything they touch, you have been warned.
Beets are slightly higher in carbohydrates than other vegetables, good source of folic acid and potassium. The vegetable we know today as beets, came from the maritime sea beet, along with mangolds (used for cattle fodder), sugar beets, and swiss chard. Beets were highly esteemed by the Greeks and were used in offerings for Apollo. The typical red coloration comes from its cell sap, but there are also other colours. Beets were also used in folk medicine as a blood tonic for gastritis and constipation.
Cultivation: Beet seeds actually contain a natural growth inhibitor, so soak the seeds for 1/2 – 1 hour before planting. Each seed is contains 2-3 seeds inside of it, so thinning out the seedlings is a good idea. You sow the seeds directly into the ground 1/2 – 3/4″ deep 2″ apart. If watering is neglected the roots will become woody and not fun to eat, the same thing will happen when it starts to flower. You can also eat the leaves, don’t forget. Beets take 60-90 days to mature.
Beets love to be planted with kohlrabi, carrots, cucumber, lettuce, onions, cabbage family, and most beans (not string).
I love beets in my raw veggies juices, roasted with maple syrup, balsamic vinegar, garlic, and oregano, even raw shredded into salads.