Beets
About Beets - Beta vulgaris
The name beet comes from the fact that when the seed pods swell they look like the Greek letter beta. The modern beet, as such, was not apparently known in ancient times. There is a story that when the Greeks paid homage to Apollo they served him beet roots on a silver platter, but the first recorded specific reference to beets is in the third century in Rome. They were later mentioned in 1390 in some old French and English cooking recipes. Napoleon was so fond of beets that he often drank a glass of warm beet soup as a “pick-me-up” at noon. He is also said to have originated a beet pie.
Naturally sweet, beets are low in calories, cholesterol-free and are a good source of folate. They are also a source of vitamins C and A and potassium. The leaves or beet greens are especially good for you and are a great way to get more beta-carotene, calcium and iron. One cup of cooked beets also gives you the bonus of 3.4 grams of dietary fiber.
From The Gold Cook Book by Louis P. De Gouy, Master Chef, 1948 and Leslie Beck, PhD, at www.lesliebeck.com.