Beet-ing a new path

Beetroot, botanically-known as Beta vulgaris, evolved from wild sea beet, which is a native of coastlines from India to Britain. Sea beet was first domesticated in the eastern Mediterranean and Middle East — although only the leaves were eaten at that time.
Beetroot was offered to Apollo in his temple at Delphi, where it was reckoned to be worth its own weight in silver.

The Romans began to cultivate it in earnest, and early recipes included cooking it with honey and wine. The ancient Romans were one of the first civilisations to cultivate beets to use their roots as food.

The tribes that invaded Rome were responsible for spreading beets throughout northern Europe where they were first used for animal fodder and later for human consumption, becoming more popular in the 16th century.

In early times, the medicinal properties of the root were more important than its eating qualities and it was used to treat a range of ailments. The rounded root shape was developed in the sixteenth century and became widely popular in Central and Eastern Europe 200 years later.

Beetroot continued to grow in popularity in Victorian times, when its dramatic colour brightened up salads and soups. It was also used as a sweet ingredient in cakes and puddings. In certain cases the plants were even used as decorative bedding because of their attractive green leaves. At this time, beetroot was still mainly grown as a winter root vegetable.

After World War II, pickled beetroot in jars was the most widely available form of the vegetable.

The value of the beetroot grew in the nineteenth century when it was discovered that they were a concentrated source of sugar, and the first sugar factory was built in Poland. Around this time, beets were also first brought to the United States, where they now
flourish.