Rutabagas are a root vegetable that has a similar taste to turnips. They are also known as swedes or Swedish turnips. Rutabagas are often confused with other root vegetables such as carrots and parsnips.
They are usually eaten cooked, although they can be used raw in salads. Rutabagas can be found year-round, however, they are at their peak during the fall and winter months.
Beets are an excellent source of fiber, vitamin C, folate, potassium, iron, magnesium, manganese, phosphorus, copper, zinc, niacin, thiamine, riboflavin, pantothenic acid, biotin, and vitamins B6 and K. They also contain antioxidants such as betacyanins, flavonoids, and anthocyanins.
Beets are a member of the beet family, which includes spinach, chard, and turnip greens. Beets are often used in salads, soups, stews, and side dishes. They can also be eaten raw or cooked.
Rutabagas and beets are two vegetables that are often confused. They both belong to the same family, the cabbage family, but they are quite different.
Beets are usually red while rutabagas are white. Both are delicious, nutritious and packed full of vitamins and minerals. However, there are differences between these two veggies.
Here’s a quick guide to help you decide which vegetable is better for you.
Rutabagas are often confused with beets. They are both root vegetables that belong to the same family, but rutabagas are much sweeter than beets.
They are also known as swedes, turnips, or Swede roots. Rutabagas are usually eaten cooked, while beets are usually eaten raw. Beets are also called beetroots, beetroot, beet, beetroot, or even red beet. The name beet comes from the Old English word “betan” meaning “red”.
Both rutabagas and beets are rich in nutrients such as vitamin C, folate, potassium, fiber, and iron. However, there are differences between these two vegetables.
To cook rutabagas, simply boil them until tender. You may want to peel off any tough skin before cooking. Once boiled, drain excess water and serve immediately. If desired, add some butter or olive oil when serving.
You can use rutabagas like potatoes by baking them instead of boiling them. Simply cut into cubes and bake on low heat for about 30 minutes. Serve hot! To make mashed rutabagas: Peel and cube your rutabaga then place it in a pot filled with cold salted water. Bring this mixture to a boil over medium-high heat. Reduce the heat to simmering and cover. Cook for 20 to 25 minutes or until soft enough to mash easily. Drain well and return to pan. Mash using either a potato masher or fork. Add salt if needed.
If you prefer eating beets raw, wash them thoroughly first. Then rub away dirt with paper towels. Cut out the stems and leaves. Slice each beet lengthwise into quarters.
Place all four pieces onto a cutting board. Using a sharp knife, slice through the center of each quarter so that you have eight wedges. Remove the outer layer of the skin. Rinse under running tap water to remove any remaining soil. Dry completely with a paper towel. Store unwashed beets at room temperature for up to 2 weeks. Wash again just prior to preparing.
If you would rather eat beets cooked, preheat the oven to 400 degrees Fahrenheit. Wrap whole unpeeled beets tightly in aluminum foil. Bake for 1 hour 15 minutes to 1 hour 45 minutes or until tender. Let cool slightly before removing skins. Use a paring knife to carefully trim around the edges of beets. Leave stem intact. Dice or chop according to preference.
Greens are connected to both rutabaga and beets, and they are both tasty. Both may be prepared in the same way as Swiss chard. The delicate, immature leaves may be cut in salads and soups, but the harder, mature greens should be cooked to break down and make digestion simpler.
The young leaves of rutabaga and beet look similar; however, their flavors differ greatly. Beet greens taste bitter because they contain oxalic acid which is toxic to humans. Oxalates cause kidney stones and other health problems. On the contrary, rutabaga has no oxalic acids and therefore its leafy green tops do not need to be removed. In fact, many people enjoy rutabaga greens more than those beets.
Beet greens also tend to be less sweet than rutabaga greens. They are often used in stir-fries where sweetness is desirable. Rutabaga greens are sweeter and milder tasting.
A cup of rutabaga contains approximately 5 calories, 0 g fat, 0 mg cholesterol, 4 g carbohydrates, 3 g protein, and 6 mg sodium. A cup of red beet contains approximately 7 calories, 0 g fat,0 mg cholesterol, 8 g carbohydrates, 1 g protein, and 11 mg sodium.
Rutabagas are a root vegetable that has a mild flavor and is often used in soups and stews. It’s also known as turnip cabbage because it looks similar to a turnip. Rutabagas are a member of the brassica family and are closely related to broccoli, cauliflower, kale, collard greens, mustard greens, and Brussels sprouts.
They’re versatile vegetables that can be eaten raw, steamed, boiled, roasted, sauteed, mashed, or even pickled. They’re also a great source of vitamin C, fiber, folate, potassium, and iron.
If you’ve never tried growing rutabagas before, here are some tips to get you started. Select healthy seedlings when planting your seeds. Choose plants from reputable sources such as local garden centers, farmers’ markets, nurseries, etc. Avoid buying seeds from catalogs unless you know who grows them. If possible, buy organic seeds. Organic seeds will grow healthier roots and produce better crops. Plant seeds about two inches deep and three feet apart.
Cover seeds lightly with fine sand or compost. Water regularly during the germination period. Keep moist while waiting for sprout shoots to appear. When sprouts begin to emerge, thin out weak ones by gently pulling up on the plant. Once the first true leaves have appeared, remove any remaining weeds. Continue watering daily so that soil remains damp at all times. Do not let the soil dry out completely between waterings. After transplanting into larger pots, keep soil evenly moist throughout the growth cycle.
When harvesting, wait until after the second set of true leaves appears. Cut off entire stems just above ground level. Rinse thoroughly under cold running tap water. Remove the outer layer of skin using a sharp knife. Store unwashed in plastic bags in the refrigerator crisper drawer. Wash again prior to use.
Beets are an excellent source of fiber, vitamin C, folate, potassium, manganese, iron, magnesium, phosphorus, copper, zinc, niacin, thiamine, riboflavin, pantothenic acid, biotin, calcium, and vitamins B6 and K. They also contain antioxidants such as betacyanins, flavonoids, and carotenoids.
They are also high in dietary fiber, making them a healthy food choice. Beets are also low in calories and fat, making them a perfect snack for those watching their calorie intake.
Here are some ways to grow beets at home.
Select healthy seedlings when planting seeds. Buy certified organically grown seeds if available. Seeds should be planted directly into fertile soil without covering them with dirt. Cover seeds lightly with fine sand and then cover with another inch of soil.
Make sure there is enough space around each seedling to allow air circulation. Place containers where they won’t freeze overnight. Space container-grown plants four to six inches apart. Provide adequate light but avoid direct sunlight. Plants need eight hours of daylight per day. During winter months, place lights over beds to provide additional lighting.
Water weekly during the vegetative stage. Use a drip irrigation system to ensure proper moisture levels. Apply fertilizer according to label directions once every 2 weeks. Harvest beet tops when young and tender. Pick individual leaves rather than cutting whole heads. Discard damaged leaves. Allow fresh foliage to remain green. To prevent pests, apply insecticidal soap spray to infested areas.
Harvest beets when they reach full size. Dig carefully around the root area. Lift beets from the bed and wash well. Leave unharvested beets in the ground until frost kills them.
Store harvested beets in a cool location away from sun exposure. Wrap individually wrapped beets loosely in paper towels and store them in a sealed bag in the refrigerator.
Beet greens can be used like spinach. They’re delicious steamed or sauteed. Rutabagas taste great boiled or roasted. Both vegetables are easy to grow. Just remember to provide adequate moisture and fertilizer.
I hope this post was informative and useful to spot the difference between rutabaga and beet and helped you out with your food curiosities.