Beets

 

Beetroot, also known as the table beet, garden beet, red beet, or dinner beet, is the taproot section of a beet plant, which is often referred to as beets in North America whereas the food is referred to as beetroot in British English.

The domestication of beetroot may be traced back to the appearance of an allele that allows for biennial leaf and taproot harvesting. Beetroot was domesticated in the ancient Middle East, where it was produced by the Ancient Egyptians, Greeks, and Romans for their greens. It is supposed that they were also farmed for their roots by the Roman period. Beetroot has been utilized as a cure for a range of ailments since the Middle Ages, particularly digestive and blood-related disorders. To counteract the affects of "garlic-breath," Bartolomeo Platina suggested eating beetroot with garlic.

Ruby Queen beets are spherical, smooth-skinned beets, which are very delicate and have an earthy beet taste. They're ring-less and deep crimson, and when canned or pickled, they keep their color. It's an early maturing type that thrives on poor soils and maintains its shape even when overcrowded. Ruby Queen, like other beet types, loves lower temps.

Golden or yellow beets, are heart-healthy, great kidney and body cleanser, rich in potent antioxidants, decrease blood pressure, lower cholesterol, alleviate anemia and weariness, and more.

Avalanche beets are a tasty white beet that won't leave stains. Avalanche produces huge, spherical roots with clean, robust crowns on a continuous basis.