The beet is a member of a large family that originated in Mesopotamia. It was cultivated on different farms. Sugar beets have a white, plump appearance and are used to make sugar. Olivier de Serres was a French agronomist who came up with the idea to extract the sugar found in the plant. The extraction process was developed by a Prussian chemist a few years later. Two hundred years later, the European sugar beet industry will flourish.
There are many colors.
Fodder beets can be used to feed animals while garden beets can be enjoyed by gourmets.
Old varieties, such as tomatoes and eggplants, are in shopping bags. The beet is no longer content to display a vibrant carmine red on market stands. It also struts around in bright yellow (golden Burpee) or bright orange (golden Burpee) flesh. The beet can also dress in white (albino) or become psychedelic by wearing concentric circles of white and fuchsia (Chioggia, a Venetian variety).
Other beets with very red flesh adopt other forms than the traditional roundness. The Egyptian plate and the well-known Crapaudine are two examples. They have rough skin and an older variety with mild and sweet tastes.
Here are some tricks to get rid of a little bit of earth
Sometimes, beets develop an unpleasant earthy flavor. Geosmin is the culprit. It can be easily eliminated by vinegar or lemon juice. Combine ingredients with character, such as haddock, smoked herring, or anchovies. Beautiful harmonies can be made with condiments like mustard, harissa, and Espelette pepper.
> Autumn Panzanella with beets
Autumn Panzanella with beets / Emmanuel Auger
For two persons
Preparation in 5 Minutes
Four small, cooked beets
Eight cherry tomatoes, the last of the vegetable patch
2 tbsp. 2 tbsp. extra virgin olive oil
1 C. teaspoon red grape vinegar
200g of leftover bread
2 spring onions
Eight sprigs de cilantro
4 sprigs of purple basil
1 Landes long pepper
Ground pepper and acceptable salt
Cut the bread into quarters or half-inch slices about a quarter of an hour before you eat. Season the tomatoes with salt, pepper and olive oil. The tomatoes will “return”, which is a great way to soak the bread cubes.
Mix the chopped coriander, spring onions, and beets into a bowl. Mix well, adjust the seasoning and serve this salad with various flavors and textures.
> Yoghurt made with beets, roasted seeds
Yogurt is made with beets, roasted seeds, and yogurt. /Emmanuel Auger
Recipe for 8 Jars
One liter of raw milk
Two cooked beets (approx 250g)
Two pinches of Espelette pepper
One teaspoon of acceptable salt
Two sachets each of freeze-dried fermentations (8 g)
100 g mixed seeds (pumpkin, sunflower, sesame, poppy, flax)
Combine the milk with the peeled beets. Strain, heat, calm, and then add the sachets ferments. Place the beetroot milk in small containers of the yogurt maker. Let it sit for at least 8 hours. Sprinkle the yogurt maker with a mixture of roasted seeds at the end. Heat it in a small saucepan on high heat without adding any fat. This yogurt is great with raw vegetables, smoked fish, and vegetable sticks as an appetizer.