Red beet


All red beet crops came from wild beet that even now grows in Iran, India, Egypt, Balkans, the Crimea and Transcaucasia. Earlier yellow beet was popular. In 12-13 century red beet was started to grow in Europe. In the 11-16 century it was spread on the territory of Russia and in the 17-18 century it became one of the main vegetable crop. On our territory beets are grown in all regions. Beet is unique crop because of containing of physiologically and biologically active substance. It has high energy value. It contains proteins, fats, fiber, pectin, saccharose, fructose, fruit-sugar, organic acid, many vitamins, mineral salt and micro-elements. Alkaline reaction is a special feature of beets. Beet-roots and young leaves are used for cooking ( leaves have more C vitamin), conserving, drying or for fresh consumption. Men needs at least 7 kg of beets per year.


A little information from botany: 

Two-year-old plant from Goosefoot family (Chenopodiaceae).

Red beet  - is close to leaf beet, white beet and mangel wurzel. At the first year it forms leaf rosette and root and it forms flower bearing stem and gives seeds in the next year.

Depending on varieties beet-roots can have different shape, size and colour. They can be long, round-shaped, flat or round-flat, longish-conical. Long and round-shaped beets have the biggest yield. The colour of external skin can vary from red to black-violet; the flesh can be white, red, raspberry-red, brown-red, dark-red, dark-violet with different beet ringiness. Beet is a perfect cure from scurvy and avitaminosis, it is very useful in a case of anemia. Beet juice is used for treatment pleurisy, inflammation of the lungs, and respiratory disease. Thanks for high iodine content it is used for atherosclerotic vascular disease treatment. Beet improves bowel work and decreases blood pressure. It is also recommended for people who have insufficient circulation of blood in kidneys and liver, a bad case of diabetes.