Beet is the common name for the root of Beta vulgaris, cultivated as a vegetable. It is native to southern Eurpoe and Asia.
Cultivation[edit]
Beets are best grown in light, friable soils. They require cool temperatures in the soil, around 60-65°F; above 77°F they start to be damaged.
The beet is a biennial, reproducing only in its second year, but as a crop it is usually harvested the same year it is planted, because the root will already be fully formed.
Varieties[edit]
Garden beet[edit]
Also called table beet or beetroot, this is grown directly for eating. It is eaten cooked as a vegetable accompaniment to meat, or in soups, especially borscht; or pickled, cold, in salads.
Sugar beet[edit]
Developed in Germany in the 18th century, this is now a major source or sugar for the world. It is grown extensively in the United States and Europe.
Leaf beet[edit]
Better known as Swiss chard, this is a variety grown for its greens, which are used in salads or as a seasoning.