Seasons/Availability
Stripe Beets are available year round.
Description/Taste
Smooth-skinned, stripe beets offer a sweet mildly peppery flavor. Cut beets reveal attractive circles of red and white reminiscent to a target-like appearance.
Nutritional Value
Low in calories, beets contain about 50 calories per medium beet, plus provide a source of carbohydrates, fiber, protein, folic acid, vitamin A and potassium. Beets should be eaten with their greens as actually beet greens are more nutritious than the beets. The greens are especially high in beta carotene, folic acid and have almost twice the potassium of the beets themselves. As much as 10 percent, beets have the highest natural sugar content of any vegetable. Carrots rank second for sugar content. NOTE: Completely harmless, eating beets may cause beeturia, which is reddish/pink urine and stool.
Applications
To prevent bleeding of the beet's color, roasting whole beets is the ideal cooking method. For a flavorful contrast, add onion or garlic to accent the beet's natural sweetness. Roasted beets especially love the company of pork or duck. To boil, place beets in a pot with water; cook until tender or until skins slip off. To easily remove skin from cooked beets, hold under running water; slide off the skin. Prepare and season as desired. To prevent bleeding when boiling beets, cook whole with root end and one inch of stem intact. Cooked grated beets are excellent reheated in the microwave topped with butter, salt and pepper. Steam or microwave with skins until tender; slip off skins when cool. Season with butter, fresh herbs or seasonings. Beets love cloves, nutmeg, cinnamon, ground ginger, lemon or orange zest and salt and pepper. Serve as a healthy side dish. Beets enhance the flavor of soups and stews. Splash cooked beets with orange juice and lemon juice for a tangy flavor twist. Drizzle with vinaigrette. Top beets with creamy yogurt and horseradish sauce. Chilled cooked beets wake up a variety of salads. Make pickled beets or tasty relish. For a pretty presentation, roast red, gold and stripe beets together. Cutting off the stem and roots of red beets allows the beet to bleed. Gold beets turn red on the outside, but when cut, they show off a striking deep gold color. Stripe beets are impressive with their attractive color contrast. Beet greens are edible; braise or sauté to desired texture. Season with favorite spices and herbs for a healthy side dish. To store, remove greens from beets and store separately in plastic bags. Keep dry. Use beets within two weeks. Beet greens should be used within seven days. Beets do not freeze well as they become soft when thawed. Retaining flavor and texture, cooked beets may be frozen. To store, refrigerate in a plastic bag.
Geography/History
Beets are age-old members of the goosefoot family, Chenopodiaceae, and are considered to be one of the most important vegetables. Wild beets are believed to be native to the Mediterranean region and possibly spread eastward dating back to the prehistoric era. Food historians also claim Asia Minor, the Caucasus and the Near East were also areas where beets had their beginning. An Italian heirloom variety, these beets are also known as Chiogga beets.
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Featured Recipes
Recipes that include Stripe Beets. One
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