About... beets

The climate of the 2023 season was execrable for the cultivation of a multitude of species, including tomatoes and potatoes, two solanaceae plants sensitive to the fungus. Phytophtora infestans which causes late blight, an incurable disease once established. I had to resign myself to pulling up my plants and buying tomatoes at the market, a first in 45 years.

Despite an early potato harvest, I lost most of them because this fungus circulates in the sap and affects the tubers as well as the tomatoes, which are irrecoverable. As for tomato seed production, I had to put it back. On the other hand, some species that like humidity gave good results: this was the case for lettuce, cabbage, celery, and beets, of which I made good supplies.

So this winter, I'm eating fewer tomato- and potato-based dishes and exploring the culinary potential of cabbage and beets, which fuels my creativity. I'm particularly fond of two beet cultivars, including the Chioggia summer beet and the Lutz Greenleaf storage beet.

The Chioggia, which is said to originate from the Italian town of Chioggia in Veneto, presents, when cut, alternating white and pink circles. Very sweet, perfectly tender, I consumes very young with its foliage, enhanced with a knob of butter, salt and pepper.

Lutz Greenleaf is a storage beet that grows to a good size if given enough space. It should not be sown too closely, i.e., one cluster every 5 cm, and thinned to leave one beet every 10 cm, otherwise it will not reach its full size.

The roots are harvested in late October and can be stored in a cold room without any problems until June. Despite its size, this beetroot offers perfect tenderness and exceptional flavor. Once cooked, I marinate cubes in a little apple juice mixed with a flavored vinegar and toasted sesame oil, then season with pepper and ground allspice or cumin powder and enjoy within the week with sliced ​​apples and onions, some toasted walnuts and a few arugula leaves. These marinated beets make a wonderful topping for a green salad with a little feta cheese.

My favorite beetroot dish remains a salad of beets, blue cheese, and toasted walnuts, which can be found the recipe in my book The Daily Feast . Finally, I haven't told you about yellow beets, which, when you have the space, are also worth experimenting with. The cultivar Touchstone Gold produces tasty roots. Semences du Portage also offers in its online catalog the Detroit Dark Red beetroot as well as bags of mixed beets.

Yves Gagnon