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This item was last sold on : 03/12/20
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|Maciel Family Farms|
Cylindra beets are slender and elongated roots that can grow up to twenty centimeters in length and five centimeters in diameter. The roots form at the base of small, purple-veined, tender leafy greens that are edible and have a sweet, earthy flavor. The skin is smooth, firm, and dark maroon, tapering to a point with occasional red, spindly taproots. Underneath the skin, the flesh is dense, fine-grained, and a deep crimson with faint circles appearing when sliced lengthwise. Cylindra beets are generally harvested once the roots measure just over two centimeters in diameter, and when cooked, the root has a tender texture with a sweet, earthy flavor.
Cylindra beets are available year-round, with a peak season in the summer.
Cylindra beets, botanically classified as Beta vulgaris, are edible, underground roots that belong to the Amaranthaceae family. Also known as Formanova beets, Cylindra beets are an heirloom variety that was named for their cylindrical shape and are often referred to as ‘Butter Slicer’ beets for their smooth, fine-grained texture. Cylindra roots are highly desirable for processing due to their uniform shape and size, typically used for pickling and canning, and are favored by consumers for their sweet flavor and versatility in savory applications.
Cylindra beets are an excellent source of folic acid, manganese, and iron, and contain copper, potassium, phosphorus, and vitamin C. The tubers are also a source of essential amino acids and contain the phytonutrient betalain, which provides antioxidant benefits.
Cylindra beets are widely used in processing because of their uniform shape and size, which allows for greater regularity when slicing than with round varieties. The roots are also favored by chefs and home cooks for their shape and can be used in any recipe calling for beets. Cylindra beets are used raw in salads and smoothies and are ideal for pickling, roasting, baking or steaming. They can be sliced, diced, shredded or julienned and added to soups, pasta, stir-fries, or served alongside savory sausages and meats. Wear gloves and use caution when peeling or handling Cylindra beets to prevent staining of the skin and any clothing. Cylindra beets pair well with lemon juice, vinegar, almonds, walnuts, pistachios, Dijon mustard, fennel, clementines, grapefruit, and mint. Unwashed Cylindra beets will keep up to a month when refrigerated. Store any cut pieces in an airtight container in the refrigerator for up to a week.
In the United States, Cylindra beets are a popular home garden plant as they can be planted close together, growing longer than the round varieties, giving gardeners a higher crop yield. They also appeal to home gardeners because they are ideal for small gardens or patio garden boxes and provide a smooth, fine-grained consistency when cooked. In addition to the roots, the beet greens can be used as a secondary crop and have a bitter-sweet, earthy flavor with a crisp and tender consistency.
Cylindra beets are a Danish variety believed to have been developed in Denmark sometime during the 1880s. They were then introduced to American gardeners around the turn of the 20th century. Today Cylindra beets can be found at farmers markets and specialty grocers in the United States and Europe.
Recipes that include Cylindra Beets. One is easiest, three is harder.
|This NZ Life||Beetroot Red Velvet Cake|
|Be Healthy Now||Roasted Cylindra Beetroot with Crushed Blackberry Dressing and Pistachio Puree|
|Seasonal Ontario Food||Traditional Pickled Beets|
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