The beet dates back to prehistoric times; ancient civilizations along the shores of the Mediterranean Sea grew beets for the medicinal quality of their tops. Later, when the root grew plumper and more succulent, they savored its pleasant taste and texture. At the same time Charlemagne was leaving his mark on the French empire, the beet was becoming quite popular. By then, no respectable French garden was complete without several rows of the hearty plant. During the 16th century, the beet traveled from France to Germany where it was known as Roman Beet. Like the Romans, it eventually crossed the English Channel and, from there, to more fertile country in the New World. Sliced, tangy, pickled beets, packed in a special brine of vinegar and natural flavoring, add color and zest to an hors d'oeuvre tray or salad bar. Whole beets can be made into a delicious Eastern European soup, borscht. Cut and diced style beets are perfect for use in many ethnic vegetable dishes to complement a meat or fish entree. Beets are an excellent source of fiber and phosphorous. And, a half-cup serving of canned beets contains just 35 calories.