beets

Beetroot, (Beta vulgaris), has a long history, dating back to prehistoric times when the crop was venerated as a health giving food source for humans and animals, for healing and as a coloring agent for cosmetics and cloth. Although beets prefer growing in cooler climates than Belize, farmers have had success growing beets in the tropical climate of Belize. Both the bulbous root and leaves are a rich source of many nutrients. If you happen to be at the open air market in San Ignacio at beet delivery time, ask the vendors for the leaves as they are delicious and nutritious and unfortunately are generally discarded. Beets are not hard to grow and once you get the knack, you can harvest the leaves to enjoy the sprouting leaves and chop and cook the larger leaves. Beets in the Belize open air markets are the large dark red variety. Every few months I buy a beet or two and once in a while I forget the beet until one day I discover a shriveled beet in the crisper drawer and remember how much I enjoy eating beets.

Beets are said to be easy to grow and resistant to insects and plant diseases. Rodale's Encyclopedia of Organic Gardening provides easy to follow directions about planting and growing beets. Beets prefer a deep, well enriched sandy loam and a sunny location with at least 6-8 hours of sunlight and a soil pH of 6.0 – 7.0 They are best planted in the cooler months November-December in Belize. It is recommended to plant the seeds ½ inch deep in rows14-18 inches apart and thin when the plants are about 3-4 inches in height. Beet seeds are unique as each seed actually contains 2 to 8 seeds in a cluster. Be sure to save the thinned small greens to add to salads or steam as a stir fry ingredient. Beets take at least two months to develop into sweet, crunchy bulbs. They are ready for harvest when the bulb is visible above the soil and the tops are wilting a bit. Harvested beets are best stored in the refrigerator with the maximum storage time of four months. Just be sure to remind yourself not to forget the beets before they shrivel.

Beets and are a good source of vitamin B1and C and K. The greens are even richer, providing an excellent source of vitamin A and C and iron. Beets and beet greens are high in antioxidant and anti-inflammatory qualities as well as being a detoxification agent and are anti-cancer due to betacyanin.

Beets are a versatile food source. The bulbs may be grated for salads, cooked, peeled and blended as an ingredient in smoothies and even as a cake ingredient. Beets are famous as the core ingredient of borscht. Beets can be pickled or grated as a salad topping, or oven roasted.

Cake recipe
1 cup all purpose flour

¾ cup whole wheat flour

1 cup sugar

½ cup unsweetened cocoa powder
1 ½ tsp. baking soda
¼ tsp. salt
2 cups pureed beets
(cooked and peeled first)
½ cup coconut oil
3 TBS. ground flax

1 tsp. vanilla extract

½ cup cooled coffee with 1 TBS. apple cider vinegar mixed in

Blend ingredients one at a time in a large bowl until the batter is smooth*
Spoon the batter into an oiled 13x9 inch pan
Bake for 20-30 minutes in a 350*F oven or when a toothpick inserted in the cake comes out lean

**If the batter is looking too thick, add water a few tablespoons at a time

Basic Borscht recipe

Borscht originated in the Ukraine and has been adapted by other countries world. There are many favorite family recipes that have been passed on for generations.

1 medium sized onion (red or yellow), diced

3 cloves garlic, minced

2 TBS. olive or coconut oil

Please note: the following three ingredients can be easily shredded in a food processor one at a time

2 cups cooked, then shredded beets

2 medium sized carrots or a small sweet potato shredded

½ small head cabbage shredded

6 cups vegetable broth or 6 cups water with 1-2 tsp. red recado blended in. No recado? Use 1 TBS soy sauce

1 small can tomato paste

1 TBS. apple cider vinegar

Salt and pepper to taste

A of honey or 1 tsp. sugar

Optional: juice of ½ small lemon

Some prefer pepper flakes or a dash of hot sauce which may be added individually

Saute the onions and garlic in a large pot, then add the shredded beets, sweet potato or carrot, cabbage and broth to the pot. Mix together then blend in the tomato paste, apple cider vinegar and salt and pepper to taste. Cook over a low to medium heat until the veggies are tender.

Add a small swirl of honey or 1 tsp. sugar. If you prefer a thinner soup, add water to the consistency you prefer. Serve hot or cold.

Beet Relish - with a tropical twist.

(this recipe makes about 5 cups)

2 medium beets, peel or leave peel on if organically grown
1/2 of a medium cabbage
1 cup onions diced
1/2 cup minced pineapple
1/2 cup sugar or honey
1/2 cup fresh orange juice
1 lime
1 tablespoon grated orange peel
1 teaspoon grated ginger
1 teaspoon salt
1 teaspoon prepared mustard (any kind)
drizzle of olive oil (optional)
sprinkle of toasted sunflower seeds (optional)

On a hand grater or using the grating blade of a food processor, grate the cabbage. Then grate the beets. There should be about 2 cups of each.
Place the grated beet and cabbage in a large bowl. Add the onions, pineapple, sugar or honey, and orange juice. Squeeze in juice of one lime and sprinkle with grated orange peel, ginger and salt
Stir in mustard and mix all the ingredients together.
Allow to sit in refrigerator for an hour or two before serving to allow flavors to blend.
Drizzle with olive oil and/or sunflower seeds if desired and serve.