0_Wizard
Beets.... besides food, they are used for food coloring!  I've dyed Easter eggs with beet juice before.
Other than as a food, beets have use as a food colouring and as a medicinal plant.
chosen_Beetroot_0
Beetroot
chosen_topic_0_Beetroot
Easter egg
Easter eggs, also called Paschal eggs, are decorated eggs that are usually used as gifts on the occasion of Easter or springtime celebration. As such, Easter eggs are common during the season of Eastertide (Easter season). The oldest tradition is to use dyed and painted chicken eggs, but a modern custom is to substitute chocolate eggs wrapped in colourful foil, or plastic eggs filled with confectionery such as chocolate. Although eggs, in general, were a traditional symbol of fertility and rebirth, in Christianity, for the celebration of Eastertide, Easter eggs symbolize the empty tomb of Jesus, from which Jesus resurrected.
Sugar beet
Sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding it is known as the Altissima cultivar group of the common beet ("Beta vulgaris"). Together with other beet cultivars, such as beetroot and chard, it belongs to the subspecies "Beta vulgaris" subsp. "vulgaris." Its closest wild relative is the Sea beet ("Beta vulgaris" subsp. "maritima"). In 2013, Russia, France, the United States, Germany, and Turkey were the world's five largest sugar beet producers. In 2010–2011, North America and Europe did not produce enough sugar from sugar beets to meet overall demand for sugar and were all net importers of sugar.
Borscht
Borscht () is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian, Romanian, Ashkenazi Jewish and Armenian cuisines. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed ("Heracleum sphondylium"), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name.
Phat Beets Produce
Phat Beets Produce is an American non-profit food justice collective focusing on food justice in North Oakland, California, started by Max Cadji and Bret Brenner in 2007. Their programs include weekly farmer's markets (sourcing from local farmers of color), free produce stands, youth gardens, community supported agriculture programs (called the "beet box"), food and social justice workshops, and a kitchen and cafe cooperative. Cadji helps residents have access to nutritious food by coordinating between farmers, institutions, and low-income communities to utilize empty land for urban gardening. Their work addresses disadvantaged North Oakland residents, actively opposes the systematic forces of gentrification in the North Oakland Area, and stands in solidarity with criminal justice issues.
Beetroot
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of "Beta vulgaris" grown for their edible taproots and their leaves (called beet greens). These varieties have been classified as "B. vulgaris" subsp. "vulgaris" Conditiva Group. Other than as a food, beets have use as a food colouring and as a medicinal plant. Many beet products are made from other "Beta vulgaris" varieties, particularly sugar beet. "Beta" is the ancient Latin name for beets, possibly of Celtic origin, becoming "bete" in Old English around 1400.
Utah-Idaho Sugar Company
The Utah-Idaho Sugar Company was a large sugar beet processing company based in Utah. It was owned and controlled by the Utah-based Church of Jesus Christ of Latter-day Saints (LDS Church) and its leaders. It was notable for developing a valuable cash crop and processing facilities that was important to the economy of Utah and surrounding states. It was part of the Sugar Trust, and subject to antitrust investigations by the U.S. Department of Justice, the Federal Trade Commission, and the Hardwick Committee. Since sugar was primarily an imported product in the late 19th century, from areas that cultivate sugar cane and sugar beets, there was support in the United States to produce it internally and prevent the more than $500 million annually that was paid out for imports.
Sucrose
Sucrose is common table sugar. It is a disaccharide, a molecule composed of the two monosaccharides, glucose and fructose. Sucrose is produced naturally in plants, from which table sugar is refined. It has the formula CHO. For human consumption, sucrose is extracted, and refined, from either sugar cane or sugar beet. Sugar mills are located where sugar cane is grown to crush the cane and produce raw sugar which is shipped around the world for refining into pure sucrose. Some sugar mills also process the raw sugar into pure sucrose. Sugar beet factories are in colder climates where the beet is grown and process the beets directly into refined sugar.
1_Apprentice
Wow, that is amazing! Beets are very nutritious. They are a great source of great source of vitamins and minerals such as folate, manganese, iron, vitamin C, vitamin B-complex, copper, and potassium!
0_Wizard
They are super healthy, but super yucky in my opinion.  In the middle 19th century, they used beetroot juice to color wine.  I wonder how it affected the taste?
During the middle of the 19th century, wine often was coloured with beetroot juice.
chosen_Beetroot_0
Beetroot
chosen_topic_0_Beetroot
Borscht
Borscht () is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian, Romanian, Ashkenazi Jewish and Armenian cuisines. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed ("Heracleum sphondylium"), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name.
Beetroot
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of "Beta vulgaris" grown for their edible taproots and their leaves (called beet greens). These varieties have been classified as "B. vulgaris" subsp. "vulgaris" Conditiva Group. Other than as a food, beets have use as a food colouring and as a medicinal plant. Many beet products are made from other "Beta vulgaris" varieties, particularly sugar beet. "Beta" is the ancient Latin name for beets, possibly of Celtic origin, becoming "bete" in Old English around 1400.
White wine
White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 2500 years. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon, and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained.
Beta vulgaris
Beta vulgaris (beet) is a plant which is included in Betoideae subfamily in the Amaranthaceae family. It is the economically most important crop of the large order Caryophyllales. It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetables chard and spinach beet; and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivars fall into the subspecies "Beta vulgaris" subsp. "vulgaris". The wild ancestor of the cultivated beets is the sea beet ("Beta vulgaris" subsp.
Winemaking
Winemaking or vinification is the production of wine, starting with selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes  Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation — natural or injected). Red wine, white wine, and rose are the other main categories.
Rosé
A rosé (from French "rosé"; also known as "rosado" in Portugal and Spanish-speaking countries and "rosato" in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onion-skin" orange to a vivid near-purple, depending on the varietals used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes.
Wine
Wine (from Latin "vinum") is an alcoholic beverage made from grapes, generally "Vitis vinifera", fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, and the production process. Many countries enact legal appellations intended to define styles and qualities of wine.
1_Apprentice
The Amish still use beets to make wine. They add plenty of sugar to mask that beety taste!
0_Wizard
That's smart of them!  You can harvest earlier and use the greens for eating, too.  That might taste better.
All cultivars can be harvested earlier for use as greens.
chosen_Beetroot_0
Beetroot
chosen_topic_0_Beetroot
Yup'ik cuisine
Yup'ik cuisine ("Yupiit neqait" in Yup'ik language, literally "Yup'iks' foods" or "Yup'iks' fishes") refers to the Eskimo style traditional subsistence food and cuisine of the Yup'ik people from the western and southwestern Alaska. Also known as Cup'ik cuisine for the Chevak Cup'ik dialect speaking Eskimos of Chevak and Cup'ig cuisine for the Nunivak Cup'ig dialect speaking Eskimos of Nunivak Island. This cuisine is traditionally based on meat from fish, birds, sea and land mammals, and normally contains high levels of protein. Subsistence foods are generally considered by many to be nutritionally superior superfoods.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Australian Greens
The Australian Greens (commonly known as The Greens) is a green political party in Australia. The party was formed in 1992 and is a confederation of eight state and territorial parties. In addition to environmentalism, the party cites four core values: ecological sustainability, social justice, grassroots democracy and peace and non-violence. Party constituencies can be traced to various origins – notably the early environmental movement in Australia and the formation of the United Tasmania Group (UTG), one of the first green parties in the world, but also the nuclear disarmament movement in Western Australia and sections of the industrial left in New South Wales.
Collard greens
Collard greens (collards) describes certain loose-leafed cultivars of "Brassica oleracea", the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens are part of the Acephala Group of the species, which includes kale and spring greens. They are in the same cultivar group owing to their genetic similarity. The name "collard" comes from the word "colewort" (the wild cabbage plant). The plants are grown for their large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, the Balkans, northern Spain, and northern India.
Winemaking
Winemaking or vinification is the production of wine, starting with selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes  Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation — natural or injected). Red wine, white wine, and rose are the other main categories.
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
Dog meat
Dog meat is the flesh and other edible parts derived from dogs. Historically, human consumption of dog meat has been recorded in many parts of the world, including East and Southeast Asia, West Africa, Europe, Oceania and the Americas. In the 21st century, dog meat is consumed in many parts of China, Korea, and Vietnam. Some cultures view the consumption of dog meat as part of their traditional and day-to-day cuisine, while other cultures consider consumption of dog meat a taboo, although they have been consumed in times of war or other hardships. It was estimated in 2014 that worldwide, 25 million dogs are eaten each year by humans.