Beets, Chioggia

Scientific Name:  Beta Vulgaris
Season:  March - June

Storage Tips:  If you are buying whole vegetable, severe top greens from the root as they rob moisture and nutrition from the roots.

Beet greens, like other greens, should be washed thoroughly before use in clean running water and rinsed in saline water for about 30 minutes in order to remove soil, dirt, and any residues.

Top greens should be used while they are fresh. Beetroot, however, can be kept in the refrigerator set at high relative humidity for a few weeks.

Recipes for:  

 

Chioggia beets have beautiful white and red rings through the root with large tender tops which are great for cooking.   They are an hierloom variety and are very sweet and bleed less than red beets.

The beet is a plant in the Chenopodiaceae family. It is best known in its numerous cultivated varieties, the most well known of which is the purple root vegetable known as the beetroot or garden beet.

Beta vulgaris is a herbaceous biennial or, rarely, perennial plant with leafy stems growing to 1–2 m tall. The leaves are heart-shaped, 5–20 cm long on wild plants (often much larger in cultivated plants). The flowers are produced in dense spikes; each flower is very small, 3–5 mm diameter, green or tinged reddish, with five petals; they are wind pollinated. The fruit is a cluster of hard nutlets.

Beet greens are a tasty green which can be cooked and used as you would chard or spinach.  They are rich in vitamins and minerals with a rich taste.