Organic Beetroot Powder

Description

Beetroot Powder, Beta vulgaris, is from the Amaranthaceae  family and is related to the ancient grain amaranth. The beetroot is the taproot of the beet plant and the taproot is the central dominant root from which other roots sprout laterally. Typically the taproot is straight, very thick and tapers in shape while growing directly downward. In this country, this plant is known as beet, garden beet, golden beet, red beet, sugarbeet or table beet. It may be spelled as both beet root or beetroot. 

The Beetroot, both red and white, were domesticated in Italy by selectively breeding wild beets native to the coasts of the Mediterranean sea. Other early horticulturists hybridized other beet-like types (especially chard) to produce the wide range of colors and shapes found in table beets today.

Our organic beet root powder is made from organic beets that are dehydrated and then ground into a powder. Retaining all the protective nutrients of ripe beets, this powder is naturally rich in vitamins, minerals, and nitrate. The American Heart Association reports on a preliminary study, where a test group of people with high blood pressure consumed beetroot juice each day had a decrease in their blood pressure for the next 24 hours.

History of Beets

The word beet is derived from Old English "bete", which was borrowed from Latin "beta" which  most etymologists believe originated from the Celtic language. 

Beets have been used since before recorded history (the first written records date back to around 4000 BC in Egypt). Charred beet roots were found among Neolithic (also known as the New Stone Age which began in approximately 10,200 BC and ended between 4500 and 2000 BC) remains at an excavation site in the Netherlands. The Romans used both the roots and leaves to treat constipation and fevers. The Greek physician Hippocrates (460 -370 BC) used beet leaves as a binding for wounds. In the Talmud, the book of Jewish law, rabbis recommended "eating beet root, drinking mead, and bathing in the Euphrates" as part of a prescription for a long and healthy life.

While beet leaves were eaten for hundreds of years, the root itself was not widely consumed until French chefs recognized its culinary potential in the early 1800’s.

Early European colonists brought beets to North America, but there is no recorded history telling when they first arrived on the east coast. By the 1700’s, there were numerous mentions of red, yellow and white beetroots. While 18th century beets were typically coarse, turnip-shaped and hairy, both George Washington and Thomas Jefferson grew them on their respective farms in Mount Vernon and Monticello. Washington was considered an agricultural pioneer, and he was continuously experimenting with new crops and sophisticated techniques to improve his farms. In 1888, Burpee’s Farm Annual was offering 12 different varieties of table beets. 

Cultivation

Beet seeds will germinate in soil temperatures between 40° and 95°F but do best between 50° to 85°F. Beets grow better in spring and fall’s cooler temperatures and grow poorly, with smaller sizes, during hot weather. Spring plantings should go in 4-6 weeks before the average last spring frost while Fall plantings can be planted 8-10 weeks before the first expected frost. 

Beet seeds are planted close together (1” to 2” apart) in the row. The seeds are covered with loose soil, watered gently and plants sprout in 7 to 14 days. For a continuous supply, beets are planted in waves about three weeks apart. For best results in establishing beet plants, irrigation is done about every 4 days or so with 1⁄2” to 3⁄4” of water. Once they’re established, about 1” of water per week it generally enough. 

Harvesting beets is typically done between 7-8 weeks. Once the beets have reached their desired size, they’re carefully dug up from the soil.

Three of the most commonly grown varieties are Red Cloud, Redpack and Ruby Queen, all are used as fresh market as well as for processing. Red Cloud has smooth, globe-shaped, dark-red roots, excellent color and high sugar content. Redpack has smooth, globe-shaped, dark-red roots with short, red-tinged, dark-green tops. Ruby Queen produces a smooth, round root with a small tap root and good color. 

Depending on the time of year, our organic beetroot powder is from beets grown in Egypt or China.

When and Where to Use

With the highest sugar content of all the vegetables, beetroot powder is becoming increasingly popular as a sweetening substitute. Beet juice and beet powder are used to flavor carrot, celery, and other vegetable juices, while also being used to add color to a variety of foods. Commercially they’re also added to salad dressings, spaghetti sauces and tomato products (juices and sauces).

For home use, add this organic beetroot powder to applesauce, brownies, cakes, gravies, pancakes, sauces, soups or smoothies. They also make an excellent alternative food coloring in cakes and cupcakes to make them a bright red velvet color.

Pairs well with cacao. 

Flavor Profile

Beetroot powder has a slightly sweet, earthy taste.

Conversions

One teaspoon of beetroot powder provides the nutrition in one beet.

Related Blog Posts

Smart Sugar and Salt Substitutions
Sweet and Bitter Flavors
The Best Fruit and Vegetable Seasonings
How to Roast Vegetables