Baby White Beets
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Description/Taste
Baby White beets are a small variety with edible roots, stems, and leaves. They typically measure about 2.5 to 4 centimeters in diameter. These vegetables have a globular to ovate shape and roots with a long tail that reaches to a point. Baby White beets have semi-rough ivory skin with faint patches of green and purple. Many of these beets also feature brown spots from the dirt that clings to them. The skin of Baby White beets is covered with fine root hairs and is attached to thick, crunchy pale green stems with darker green leaves. Their white flesh is firm, crispy, and slightly succulent with a translucent quality. Baby White beets have a mild, earthy, and nutty flavor. They develop a tender and soft texture when cooked.
Seasons/Availability
Baby White beets are available year-round.
Current Facts
Baby White beets are botanically classified as Beta vulgaris and belong to the Amaranthaceae family along with spinach and quinoa. Baby beets are a general descriptor used for beets that are harvested in an immature state. They may also be referred to as Mini beets. Many different varieties of White beets can be sold under the Baby White beet name including White Detroit, Albino, Avalanche, and Blankoma beets. The word beet comes from the ancient Latin and Greek word beta. The curved shape of the Greek beta letter likely inspired the name for beets due to their similarly curvy form. The Greeks also called beets teutlion, meaning squid-like, as the beet's leaves resemble tentacles and their taproot resembles a squid's head. These beets sprout leaves that grow about 20 to 24 centimeters tall. Any exposed portions of the beet's roots that protrude from the soil should be covered during germination to prevent them from turning green. Baby White beets are primarily cultivated as a table root that’s used in a variety of savory preparations.
Nutritional Value
Baby White beets contain betalains that provide antioxidant and anti-inflammatory properties and support cellular health. The nitrates in these beets may encourage cardiovascular health by aiding in nitric oxide production. This improves blood flow, lowers blood pressure, and may enhance exercise performance. Baby White Beets also contain antinutrients called oxalates that may interfere with the absorption of minerals such as calcium and could contribute to kidney stones when consumed in large amounts. For individuals with a history of kidney stones or those concerned with mineral absorption, moderating intake may be beneficial. Beets were consumed in Medieval Europe to treat digestive and blood issues. Their leaves were used as a cure for toothaches, jaundice, dandruff, and anemia.
Applications
Baby White beets can be utilized in both raw and cooked applications like boiling and roasting. When raw, they may be sliced and tossed into green salads or lightly shredded over soups. The cooked roots can be roasted whole to develop a caramelized consistency, steamed to create a soft and tender flesh, or sliced thinly into wedges and fried for chips. Baby White beets require less cooking time than mature roots and the skin can be easily removed after cooking. The leaves are also edible and commonly sautéed or used in salads. Baby White beets pair well with creamy dressings and vinaigrettes, bacon, sausage, smoked fish, eggs, chèvre cheese, turnips, green beans, basil, radishes, parsley, chives, walnuts, hazelnuts, citrus, apples, and tomatoes. The roots will keep for up to two weeks with the leaves removed when kept in the crisper drawer of the refrigerator and up to one week when stored with the tops still attached.
Ethnic/Cultural Info
Beets were originally cultivated for the leafy greens that grew from the top of the vegetable. They were frequently consumed by the Romans, Greeks, and Arabs and have been used historically as a cure for toothaches, jaundice, dandruff, and anemia. These greens are known as Swiss chard despite beets being native to the Mediterranean. The exact origin of this term is unclear, but it may have been coined by Swiss botanist Gaspard Bauhin in the 1800s who named the greens after his homeland. The name Swiss may also have been used as a way to distinguish these greens from similar-looking French spinach varieties.
Geography/History
The origins of Baby White beets are not widely known but White beets can be traced back to 200 CE when they were bred by the Romans. They grow during cool seasons with temperatures between 10 and 18 degrees Celcius. Baby White beets are a variety cultivated for their small size that’s grown on commercial farms and in home gardens. Beets spread from their native Mediterranean regions to the rest of Europe during the Middle Ages. They were popular in Eastern Europe and Slavic countries where they commonly served as animal feed. Upon the discovery that White beets could be made into sugar, they started being produced at plantations on islands off the Atlantic coast of Africa during the 1800s. White beets were also bred in the United States by the colonists and took off in production during the Civil War. Baby White beets are especially popular for their convenient size and ability to grow in small spaces. This petite variety can now be found at specialty grocers and farmers' markets in Europe, Asia, Australia, and the Americas.
Recipe Ideas
Recipes that include Baby White Beets. One
is easiest, three is harder.| Savory Spin |
|
Beet Bars |
| Hip Pressure Cooking |
|
White Beet and Garlic Saute |
| Foodie Goes Healthy |
|
The Sweet/Savory Crunchy/Smooth Salad |
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