Verti-Gro® towers grow incredible Beets, and Beet Greens.

Beets as Food: The unusually deep purple roots of beetroot are eaten either boiled, roasted or raw, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. The green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach. Beetroot can be boiled or steamed, peeled and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.

Beet research: In preliminary research, beetroot juice reduced blood pressure in hypertensive individuals and so may have an effect on mechanisms of cardiovascular disease.

Beet Cultivation: Generally, 55 to 65 days are needed from germination to harvest of the root. All cultivars can be harvested earlier for use as greens. Unless otherwise noted, the root colors are shades of red and dark red with different degrees of zoning noticeable in slices.