Table Beets
BECAUSE THEY’RE EASILY STORED over winter, beets have been a cellar staple in North America since the colonial period. From the end of January through the middle of March, when most stored vegetables had been eaten up but planting hadn’t yet begun, the sprouts from beets in cold storage were especially valued. Today, we’re not so pressed by these seasonal times of stress, but with a little planning, the kitchen gardener can maintain a wellsupplied cellar and not rely so heavily on store-bought food.
Beets (Beta vulgaris spp.) are native to the coastal areas of much of Western Europe and the Mediterranean. They were first gathered from the wild as a forage crop, mostly for their spring greens, and then later brought under cultivation. Archaeological evidence reveals that they were grown in Northern Europe as early as 2,000 B.C. by the Celts, long before the Romans entered the region._
The common garden beet has been perfected over the centuries to achieve a smooth, rounded shape and small leaves. Small leaves mean that more plants can be crowded together in a limited space, a feature important to kitchen gardeners. The ‘Bassano,’ or ‘Chioggia,’ beet may be considered a standard for this class. Turnip beets aren’t much different except for their large leaves and exceptionally large roots, which are usually coarse in texture even after prolonged cooking.
