Beetroot
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During an era of sugar shortages caused by wartime blockades, Napoleon set aside more than 70,000 acres of French land to explore the sugar-producing potential of beets. Since then, beets of varying hues and varieties have been cultivated, including the sugar beet that is now a global sweetener source.
Beets can be pickled, boiled, steamed, grilled or even grated into salads to add color and a tasty crunch. They are best harvested between 50 and 70 days after planting, according to The Spruce.
When purchasing, look for small and firm beets, with the taproot and healthy, crisp greens still attached. Avoid large beets that have hairy taproots, as they’re likely old and tough. You should also avoid beets that have scales or spots.
If you can’t prepare beets immediately, store the bulb and greens in separate bags in your refrigerator’s crisper. You can store the leaves for two days, while the root bulb can be stored up to a week. It’s best to store beets unwashed.
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Asian Development Bank’s Yongping Zhai discusses how renewable energy, such as hydropower, could be key to helping developing countries unlock the potential of hydrogen.
As the world responds to the challenges of climate change, energy systems are evolving, and evolving fast. The past 10 years have seen the rise (and dramatic cost reduction) of renewable energy such as wind and solar, to the extent that they are no longer considered alternative energy. They have become mainstream energy sources. Now, what will be the “next big thing” as the world shifts to a low carbon future?
So far, indications point towards hydrogen energy.
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