The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Origin: SPAIN Variety: PABLO F1 Caliber: 50/75 MM 3 PIECES Category: Weight per bunch: 0.000 Kg The price per kg is: 0.00€
Here is the translated text into English:
The table beet (also known as garden beet, blood turnip, or red beet) is a popular vegetable in gardens across the United States. The leaves (tops) of the beet are an excellent source of vitamin A, and the roots (beets) are a good source of vitamin C.
The leaves are cooked and served fresh as greens, while the roots or bulbs can be pickled for salads or cooked whole and then sliced or cut into pieces.
The beet belongs to the family of Chenopodiaceae and requires a coastal temperate climate or saline soil to grow without issues.
Properties / Health of Beets
Varieties / Season of Beets
Beet Recipes
Beets are particularly rich in folate. Folate and folic acid have been found to prevent neural tube (nervous) birth defects and help against heart disease and anemia.
Beets also have a high content of both soluble and insoluble fiber.
Insoluble fiber helps keep your digestive tract working well, while soluble fiber helps regulate your blood sugar and cholesterol levels.
(1 cup of cooked and sliced beets)
Calories 31 Protein 1.5 grams Carbohydrates 8.5 grams Dietary Fiber 1.5 grams Potassium 259 milligrams Phosphorus 32 milligrams Folate 53.2 mcg Vitamin A 58.5 International Units
Beets can be harvested at any stage of development, from thinning to full maturity, with a diameter of about 2 inches. Thinned beets are those that have been removed from the ground early to make room for others when the rows are overcrowded. Thinned beets can be eaten raw, including the leaves in salads or roasted. Beets have a high natural sugar content, and when roasted, their natural sugar concentration increases.
Beets vary in color and shape depending on the variety. The most common beet is the globe-shaped red one. There is an Italian variety that has pink and white rings when sliced. The Golden Globe is orange-shaped and turns golden (golden yellow) when cooked. Another variety is white, and another is pink, etc.
Beets larger than 3 inches in diameter are often fibrous and woody. The leaves of the beet are highly nutritious but should be prepared separately. When stored, beet greens absorb moisture from the beet, reducing their flavor, and the beets become dehydrated. Leave an inch of stems on the beet and do not damage the bulb to retain moisture and nutrients. After cutting the leaves, beets can be stored well for a week in plastic bags with holes in the refrigerator. Consume beets while they are still firm and fresh.
Best Time: Available as early as February, their best season is in March, April, and May. Those from the last two months are the sweetest and most flavorful.
Buying Tips: When buying beets, ensure they are not dull or wilted. They should be smooth and shiny, including the tops. Storage: It is advisable to keep them in the original purchase trays with the film closed to reduce dehydration. They should be placed in the upper part of the refrigerator (between 2 and 4º).
Wash the beets carefully without breaking the skin. Breaks and cuts allow color and nutritional value to escape. After cooking them, the skin of the beet can be easily removed by rubbing it. Beets are famous for their strong red pigment that stains towels, wooden cutting boards, and sinks. Don't worry about your hands; table salt easily removes stains from the skin.
There are many recommendations and ideas for cooking beets. They can be microwaved, steamed, boiled, pickled, roasted, or eaten raw. Because beets contain more natural sugar than starch, they are very delicious when roasted in a hot oven. Roasting beets helps concentrate the sugar instead of turning it into liquid when cooked.
Beets of different sizes and colors cook
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The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Origin: SPAIN Variety: PABLO F1 Caliber: 50/75 MM 3 PIECES Category: Weight per bunch: 0.000 Kg The price per kg is: 0.00€
Here is the translated text into English:
The table beet (also known as garden beet, blood turnip, or red beet) is a popular vegetable in gardens across the United States. The leaves (tops) of the beet are an excellent source of vitamin A, and the roots (beets) are a good source of vitamin C.
The leaves are cooked and served fresh as greens, while the roots or bulbs can be pickled for salads or cooked whole and then sliced or cut into pieces.
The beet belongs to the family of Chenopodiaceae and requires a coastal temperate climate or saline soil to grow without issues.
Properties / Health of Beets
Varieties / Season of Beets
Beet Recipes
Beets are particularly rich in folate. Folate and folic acid have been found to prevent neural tube (nervous) birth defects and help against heart disease and anemia.
Beets also have a high content of both soluble and insoluble fiber.
Insoluble fiber helps keep your digestive tract working well, while soluble fiber helps regulate your blood sugar and cholesterol levels.
(1 cup of cooked and sliced beets)
Calories 31 Protein 1.5 grams Carbohydrates 8.5 grams Dietary Fiber 1.5 grams Potassium 259 milligrams Phosphorus 32 milligrams Folate 53.2 mcg Vitamin A 58.5 International Units
Beets can be harvested at any stage of development, from thinning to full maturity, with a diameter of about 2 inches. Thinned beets are those that have been removed from the ground early to make room for others when the rows are overcrowded. Thinned beets can be eaten raw, including the leaves in salads or roasted. Beets have a high natural sugar content, and when roasted, their natural sugar concentration increases.
Beets vary in color and shape depending on the variety. The most common beet is the globe-shaped red one. There is an Italian variety that has pink and white rings when sliced. The Golden Globe is orange-shaped and turns golden (golden yellow) when cooked. Another variety is white, and another is pink, etc.
Beets larger than 3 inches in diameter are often fibrous and woody. The leaves of the beet are highly nutritious but should be prepared separately. When stored, beet greens absorb moisture from the beet, reducing their flavor, and the beets become dehydrated. Leave an inch of stems on the beet and do not damage the bulb to retain moisture and nutrients. After cutting the leaves, beets can be stored well for a week in plastic bags with holes in the refrigerator. Consume beets while they are still firm and fresh.
Best Time: Available as early as February, their best season is in March, April, and May. Those from the last two months are the sweetest and most flavorful.
Buying Tips: When buying beets, ensure they are not dull or wilted. They should be smooth and shiny, including the tops. Storage: It is advisable to keep them in the original purchase trays with the film closed to reduce dehydration. They should be placed in the upper part of the refrigerator (between 2 and 4º).
Wash the beets carefully without breaking the skin. Breaks and cuts allow color and nutritional value to escape. After cooking them, the skin of the beet can be easily removed by rubbing it. Beets are famous for their strong red pigment that stains towels, wooden cutting boards, and sinks. Don't worry about your hands; table salt easily removes stains from the skin.
There are many recommendations and ideas for cooking beets. They can be microwaved, steamed, boiled, pickled, roasted, or eaten raw. Because beets contain more natural sugar than starch, they are very delicious when roasted in a hot oven. Roasting beets helps concentrate the sugar instead of turning it into liquid when cooked.
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