Red Forno Beets
Inventory, bunch : 0
This item was last sold on : 01/26/17
Red Forno beets are made up of both an edible root and edible leaves. At maturity, potentially foot long red veined green leaves ascend from blood red stems attached to the Red Forno beet's smooth cylindric and tapered root. The beet itself is bark colored on the surface with a deep violet toned flesh. Small or medium beets are generally more tender than larger ones. Mature beets can reach up to five inches in length and 2 inches in diameter. As beets have the highest sugar content of any vegetable, the flavor of the Red Forno is knowingly sweet with an earthy undertone suggestive of where it is grown.
Forno beets are available during the winter and spring months.
The Red Forno beet, Beta vulgaris, is a plant in the Chenopodiaceae family which also includes amaranth, carnations, spinach, and venus fly traps.
The betalin pigments present in beets have repeatedly been shown to support activity within the body's detoxification process, activating and processing unwanted toxic substances. Beet greens are actually more nutritious than the beets, containing twice the potassium. They are also exceptionally high in beta carotene and folic acid.
Red Forno beets are showcased best when slow roasted or steamed. They pair well with a wide variety of proteins, spices and other vegetables including cheese, bacon, prosciutto, shallots, eggs, dill, paprika, smoked fish, walnuts, garlic, chives, citrus, hazelnut and pistachio oil. They can also be preserved by pickling, which offers an incredible flavor profile while also extending the beets' shelf-life. The leaves are commonly used as a pot herb, as a braising green or bitter salad green.
The Wild beet, the ancestor of all beets, is thought to have originated in prehistoric times in North Africa. It was also found growing wild along Asian and European seashores. Hence, it was once referred to as a sea beet. Although beets are tolerant of heat, they prefer a cooler climate for prolific and expeditious growing . The faster beets grow, the better the flavor. They can be harvested any time during their growth cycle. This may be why so many farmers harvest younger beets less affected by weather and soil conditions.
Restaurants currently purchasing this product as an ingredient for their menu.
|Cobblestone Foods||Vista CA||760-688-6100|
|AToN Center Inc.||Encinitas CA||858-759-5017|
Recipes that include Red Forno Beets. One is easiest, three is harder.
|Hilah Cooking||Vegetarian Borscht|
|Linda Wagner||Beet and Carrot Detox Bake|
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