Beets
Growing Together Newsletter: Issue #7
Beet
[Scientific name: Beta vulgaris]
Growth
Beets are cool-season root vegetables known for their vibrant colors, including red, gold, white and striped varieties. Their rich hues come from natural plant pigments called betalains, which also have antioxidant properties. Beets grow best in full sun and loose, well-drained soil that allows roots to develop properly. They are relatively easy to grow and perform well in spring and fall gardens.
History
Beets have been cultivated for thousands of years, with origins tracing back to the Mediterranean region. Early civilizations primarily valued beet greens for food, while the roots became more commonly consumed over time. Today, beets are enjoyed worldwide for their vibrant color, earthy flavor and versatility in both savory and sweet dishes.
Diseases / Pests
Aphids are common beet pests that feed on plant sap, which can cause curling or yellowing leaves and leave behind sticky honeydew that encourages fungal growth such as sooty mold. To help manage aphids, use a strong spray of water to dislodge them, inspect plants regularly and consider insecticidal soap if infestations persist.
Preservation
Beets can be preserved through either canning or freezing for longer storage. Because beets are a low-acid food, they must be pressure canned using approved food safety guidelines. Smaller beets (about 2-inches in diameter or less) are ideal for canning whole, while larger beets can be cut into cubes before processing.
For freezing, cook beets until tender with a small portion of the stem and root intact to help preserve color. Cool in ice water, then remove the stems, root and skins. Slice or cube the beets, package in freezer-safe bags or containers and freeze for up to 12 months.
Consumption
Beets are a versatile vegetable that can be roasted, steamed, boiled, pickled or blended into smoothies. Their earthy flavor pairs well with citrus, herbs, cheese and grains, making them a flavorful addition to salads, sandwiches, side dishes and main meals.
Ginger Roasted Beets
Ingredients
12 beets
4 tablespoons olive oil or other oil
Salt and pepper to taste
1 tablespoon raspberry vinegar
2 teaspoon ginger, grated
1 tablespoon honey
Directions
Preheat oven to 400 degrees F.
Remove the tops and roots of the beets, then peel and cut each into 1 ½-inch chunks.
Place the beets on a baking sheet and toss with oil, salt and pepper.
Roast for 25-40 minutes, turning once or twice with a spatula, until the beets are tender.
Remove from the oven and immediately toss with the raspberry vinegar, ginger and honey. Serve warm.
Nutrition
Recipe makes 6 servings. Each serving provides 160 calories, 9 grams (g) fat,
3 g protein, 20 g carbohydrate, 5 g fiber and 130 milligrams sodium.
Compiled by Clair Frydenland and Anna Seefeldt, former NDSU dietetic interns and Julie Garden-Robinson, Ph.D., R.D., L.R.D, Food and Nutrition Specialist. Reviewed May 2026 by Lindsey Barton, B.S.
North Dakota State University is an equal opportunity educator and employer. This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print) print, audiotape, American Sign Language, etc.) should contact NDSU Extension at 701-231-1865.
Comments