History and Uses of Beets During the Great Depression

The Great Depression was a time of economic hardship, and many families had to become resourceful with their food choices. Beets were a popular choice because they were affordable, nutritious, and could be grown in home gardens, providing a reliable source of food throughout the year.

Beets were used extensively due to their versatility and the fact that every part of the plant could be consumed. The root could be roasted, boiled, or pickled, while the greens were often used as a substitute for other leafy vegetables that were not available or too costly.

During this era, beets also found their way into sweet dishes. Sugar was expensive, so boiled beets were sometimes used to sweeten cakes and other desserts. This was also partly how beets became associated with red velvet cake, as they provided not only sweetness but also a natural red coloring during a time when food luxuries were scarce.

Beets also lend themselves well to creative culinary applications, like being incorporated into pasta dough for color, used in vegetarian burgers for substance, and in hummus for an earthy flavor and vibrant hue.

During the Great Depression, beets served as a critical food source, and their ability to be stored throughout the winter made them a valuable asset. This resilience and versatility have carried on, allowing beets to remain a cherished ingredient in modern cooking. Whether in savory dishes, sweet desserts, or as a natural food colorant, beets continue to offer their unique qualities to cooks and chefs around the world.