The Beet The beet is closely related to Swiss chard, another tall, leafy vegetable. Beet greens have been consumed by man since prehistoric times. The Romans enjoyed them this way and eventually found that they liked the roots when cooked. However, little else is known about the beet. During the 16th century, the beet began to grow in popularity in both Europe and the United States. It was known as the ‘Blood Turnip.’ In the 1848 Landreth Catalogue, six varieties of beet are offered, including three varieties of the ‘Blood Turnip,’ one Swiss Chard, one Silesian Beet (sugar beet), and the Mangel-wurtzel, which is a large-rooted white beet used for stock feeding. Beets are easy to grow if you remember that they strongly prefer cool or cold
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