| Main Article
| Discussion
| Related Articles  [?]
| Bibliography  [?]
| External Links  [?]
| Citable Version  [?]

|
|
|
|
|
|
|
|

This editable Main Article is under development and subject to a disclaimer.

[edit intro]

(C) Photo: Petréa Mitchell
Purple garden beets.

Beet is the common name for the root of Beta vulgaris, cultivated as a vegetable. It is native to southern Eurpoe and Asia.

## Contents

* 1 Cultivation
* 2 Varieties
* 2.1 Garden beet
* 2.2 Sugar beet
* 2.3 Leaf beet
* 3 References

## 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]

(C) Photo: Petréa Mitchell
Chard greens and stalks.

Better known as Swiss chard, this is a variety grown for its greens, which are used in salads or as a seasoning.

## References[edit]