10/06/2026
Check out this weeks Finger Lakes Agriculture report with Judy Wright, CCE Agriculture Specialist, about BEET production and agriculture in the Finger Lakes.
In October of 2023 New York became the largest producer of table beets by acre in the United States with approximately 3,000 acres grown each year. Most of the acreage is for processing in western New York; yet fresh beets are a staple in farmer markets and farm stands from mid-summer well into the fall harvest.
Beets originated in the Mediterranean region and were originally cultivated for their leaves, which were eaten as food and used as medicine. In the mid-1500s, a variety of beet with a larger, bulbous root was discovered in Germany and soon after, yellow varieties were also found.
There are many varieties of beets, including heirloom varieties, open-pollinated varieties, and baby beets. The classic, deep-red beets are the most common type grown today with Detroit Dark Red, now considered an heirloom variety, still a favorite.
While I know beets are a healthy vegetable, I personally have a hard time getting past, what has been described as their “earthy” flavor. This flavor, which I and others describe as tasting like dirt, comes from an organic compound produced by microorganisms in the soil. Fortunately, different cooking techniques can hide or lessen their earthy flavor; which is probably why I prefer Harvard beets if given a choice.
So what makes beets a healthy vegetable? They are high in fiber which can help lower cholesterol, they contain potassium which can help regulate blood pressure, have high levels of B vitamins to support brain health, high levels of vitamins A, C and K to support bone health. They also contain nitrates which research suggests improves cardiovascular health in several ways and are high in antioxidants to fight inflammation and chronic disease.
Anyone interested in growing beets commercially for processing or fresh market can visit the Cornell Vegetable Program’s website and search for beets.
