Description
The Gold beet is made up of both an edible root and edible leaves. The root is pale orange, swollen and globular, reaching sizes of up to four inches in diameter. The root's variegated golden-orange flesh is firm, earthy and sweet.
Gold beets are available year-round with a peak season during the autumn months.
The Gold beet is a plant in the Chenopodiaceae family.
Beet greens are actually more nutritious than the beets, containing twice the potassium and are exceptionally high in beta carotene and folic acid. Beets have the highest sugar content of any vegetable.
Steaming and roasting bring out the best flavor that the beet can offer. The skin must be peeled, which is easiest after it has cooked, as it simply slips away from its flesh. Beets pair well with cheese, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Beets will keep, refrigerated, for up to a week or longer if their tops are removed.
