A root of goodness
In our constant search for improved health, no single food seems to fill the bill better than beetroot, that rich purple beauty from the ground. In recent years, beetroots have come up through the ranks from a humble root vegetable to a superfood touted with detox qualities and heralded for a litany of benefits, including antioxidants, vitamins A and K, as well as boosting energy levels and improving immunity. The tributes go on to recommend them as a source of iron, folate and magnesium – truly beets have it all!
Originating in colder climates, the hardy beet crops thrive in Germany, France, Russia and the UK. In Ukraine, Borscht is a traditional beetroot soup with many variations and enjoyed both hot and cold. European immigrants to the New World considered beetroot an essential winter provision, depending on a substantial harvest to see them through the frigid winter months.
Tell us again how you helped to win the war
Beets really started to come into their own during the Napoleonic Wars of the early 19th century when the British Navy prevented the importation of cane sugar into France. Forced to improvise, innovative French chefs created sugar from sweet beetroot and carried right on making pastries. The sugar beet industry has grown immensely in the last century, and today it is a significant source of our crystalized table sugar. Not only did beets save the culinary reputation of French Patisseries, but they also arguably helped win the war with the advent of Victory gardens. During the war years of 1939 – 1945, families on the home front were encouraged to extend their rations by including beets in their Victory gardens and, as every part of the beet is edible from the leafy greens to the scarlet root, it was a welcome addition to the scarce table fare.
Looking good and tasting better
The rich colouring of beetroot makes it a stand-out component of many dishes. Used often in salads and soups, it can also be boiled, baked, steamed, roasted, grilled, and eaten raw. Beetroot pickle is perhaps the prettiest condiment you can serve, and it is easily made by soaking paper-thin slices of beetroot in vinegar and a sprinkling of sugar for half an hour. Red or purple beetroot is the most familiar variety, but there are also yellow and white varieties and even candy-striped with red and white concentric circles.
With such memorable history, innumerable health benefits and gorgeous colouring, it’s not surprising that these beauties live happily ever after in recipe books and kitchens around the world.
Recipe inspirations
Baked Beetroot with Cream and Thyme Sauce
Beetroot, Bacon and Cheese Scrolls
Carrot and Beetroot Cake with Caramel Frosting