Can’t beat beets for a sweet summer treat

One of the many nice things about buying vegetables from local farms is that you can ask about the conditions in which your vegetables were grown.

Of course, just because you ask doesn’t mean that you’ll get a complete answer. There is so much anxiety these days about genetically modified foods that even if your farmer is using GMO seeds, he or she might not tell you about it — even if you ask point blank.

I was intrigued to read recently about a shift in how large American companies are sweetening their sugary snacks. Apparently there is so much concern about GMOs that manufacturers have decided en masse to stop using sugar from beets because most commercial beets in the U.S. are grown from GMO seeds. This allows them to spray much less often with noxious, polluting, harmful weed killers such as glyphosate. 

Manufacturers are now using sugar cane instead of sugar beets because there are no GMO sugar canes. This allows them to package their sweet, processed foods with a label that says “non GMO.”

NPR posted an article on the switch this year in May, at www.npr.org. They spoke to Minnesota sugar beet farmer Andrew Beyer.

The article explained that, for Beyer, “planting non-GMO beets would mean going back to what they used to do, spraying their crop every 10 days or so with a ‘witches brew’ of five or six different weedkillers.”

And they quoted him directly, saying, “The chemicals we used to put on the beets in [those] days were so much harsher for the guy applying them and for the environment. 

“To me, it’s insane to think that a non-GMO beet is going to be better for the environment, the world, or the consumer.”  

I won’t pretend to be an expert on farming or GMOs, and I won’t try to sway you and your feelings about sugar and beets and GMOs — although  it seems silly for  a company like Hershey’s to go to extreme lengths to ensure it only uses non-GMO sugar in its chocolate products when mass-produced candy bars have so many chemicals and preservatives in  them anyway.

But the point of this article is that it’s nice to shop at a local farm or farm stand so you can ask if the beets you’re buying were grown from GMO seeds (if they are non-GMO, you might want to ask about the farm’s weed-killing protocol).

As you’ve probably gathered from this article, there is a lot of sugar in beets. If you like beets, and have had good experiences with them, you are nodding your head as you read this and thinking about how lovely and sweet these purple orbs can be (and, yes, sometimes they are yellow/golden and sometimes they are striped, as are the ones in the photo on this page, grown on a farm in Lakeville).

If, however, you grew up eating beets from a can, then you are probably thinking that these lovely purple orbs are not sweet at all and are a form of culinary torture. 

If you’ve had only bad experiences with beets, I hope you’ll try this summer to make some fresh beets and experience their beauty.

If you’re diabetic and are worried that beets have too much sugar, you will probably be surprised to learn that beets actually might lower your risk of diabetes. I’m not completely sure why this is, but it has to do, perhaps, with the high amounts of fiber in beets. It also apparently has something to do with the fact that they are low in carbohydrates. 

A website called Medical News Today also suggests that beets can help repair nerve damage caused by diabetes, and that they can help lower your blood pressure, because they have a lot of nitrates in their juice. High blood pressure is apparently a problem for diabetics as well.

For everyone, beets are low in calories, high in fiber and apparently have a lot of cancer-fighting antioxidants. They are believed to reduce inflammation and to help your body absorb more oxygen when you’re exercising.

There are two ways to cook beets, both of which are modestly annoying and time consuming (trying to be honest here).

I personally like to roast them in a 350 degree oven, on a cookie sheet covered with aluminum foil. You have to kind of keep an eye on them in the oven; they cook at different rates depending on how fresh they are (and I guess how dense they are although I don’t know the science of beet density). If they roast for too long, they get kind of wrinkled and maybe a little charred on the outside. (You can avoid the wrinkling by wrapping each beet in aluminum foil.) However, the longer they roast, the more their sugars caramelize and get delicious. 

The roasting part is easy. Peeling a roasted beet is a little tedious but really, if you just use a paring knife you can get the hard outer skin off fairly easily (you’ll lose a little bit of beet flesh, but that’s OK). 

Boiled beets are a little easier to peel, but in my opinion they’re not quite as sugary and richly flavored. Their texture is a little smoother and more slippery than that of a roasted beet — but not as slippery as a canned beet.

Completely cover your beets with water in a stockpot and just boil away until you can poke a knife all the way through the center of your largest beet. 

Whether you roast or boil your beets, cut the greens off about 2 inches above the beet itself.  You can chop up the greens and quickly saute them, that’s yummy too, especially if you cook them with some caramelized onions. Don’t overcook them. Add some sugar, but it would be cruel and ironic, in my opinion, to add cane sugar to your beet greens. But, again, you do what you want. 

Beets taste wonderful with a little squeeze of lemon juice and some olive oil and coarse salt and pepper.

If you want to get fancy, add some grapefruit bits (remove all the skin and pith and seeds first) and maybe some roasted pumpkin seeds and scallions or chives. If you want someone else to do the cooking, stop by the new Provisions at The White Hart in Salisbury, where they sometimes offer a beet and grapefruit and feta cheese salad that is delicious. 

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