The deep red-purple color of a beet root and neon green
and vivid red combo on the leaves is sure to delight your senses. Do you realize bold colors are nature’s way of
broadcasting beets’ earthy, sweet flavor and nutritional punch?
I sense your body will be truly grateful whenever you munch on this veggie, because it’s flavorful, simple to prepare, and packed with health promoting benefits.
This post was updated 1/8/2022
I sense your body will be truly grateful whenever you munch on this veggie, because it’s flavorful, simple to prepare, and packed with health promoting benefits.
This post was updated 1/8/2022
Read on to learn top reasons why this veggie is so good for you, and tasty ways to serve them to your family and friends. If you already eat beets, perhaps when you read how easy it is to use them, you'll eat them more often.
Beet
greens are in the same botanical family as spinach and chard. Key nutrients in
beet greens include fat-soluble vitamins A and K, as well as water-soluble vitamin C and vitamin B2.
Beets are an excellent source of Copper, Fiber, and Folate. Minerals in beet greens include Iron (32% of the RDA), Magnesium, Manganese, Potassium, and Phosphorous.
Beet greens are an excellent source of calcium and provide 25% of the recommended daily amount (98 milligrams per serving) of magnesium. Beet greens have a higher nutritional score than mustard greens and turnip greens, in that beet greens contain both calcium and magnesium and the other two don’t contain magnesium.
Beets are an excellent source of Copper, Fiber, and Folate. Minerals in beet greens include Iron (32% of the RDA), Magnesium, Manganese, Potassium, and Phosphorous.
Beet greens are an excellent source of calcium and provide 25% of the recommended daily amount (98 milligrams per serving) of magnesium. Beet greens have a higher nutritional score than mustard greens and turnip greens, in that beet greens contain both calcium and magnesium and the other two don’t contain magnesium.
The root part of the beets, whether it's red-violet or orange-yellow contains powerful nutrient compounds or Betalains. These substances function both as antioxidant and anti-inflammatory agents, ones that help prevent heart disease and stroke.
Beets also work to support liver health, detoxification, immune function, bone health, and blood sugar balance. Read this information if you are diabetic. Then check with your health care provider and review whether Beets are a Good Food Choice for You.
Beets help protect against heart disease, birth defects, inflammation, and oxidative damage. Read this from Dr. Andrew Weil at Stumped by Oxidative Stress?
Beet root is an outstanding source of a key
carotenoid, Lutein. Lutein plays an especially important role in eye health,
including the health of the retina.
If you don't know how to juice veggies, see this YouTube Video, "How to Lower Blood Pressure by Juicing Apple, Beets, and Carrot." Fresh beet juice is prepared and sold in some specialty markets and displayed in the refrigerated case of others. Juice bars are springing up all over, because of the increased awareness and demand for fresh squeezed veggie and fruit juices.
Beets are at the forefront of research for cancer prevention and cure. See this article from the National Institute of Health (NIH) for info about Beetroots and disease prevention and heart health.
How to Prepare Beet Root, Stalk, and
Greens
Beets are incredibly versatile, and easy to prepare. Slip on rubber
gloves and an apron before you begin to avoid staining your hands or clothing. Use a
vegetable scrub brush to scrub the peel well. No need to remove the peel. It's the most nutrient dense area. Use a paring
knife to separate the greens from the stalk and root, but do not discard. Any beet juice that remains on your cutting board can be easily removed by running utensils under cold water and washing. If you prefer, apply lemon juice before washing. Do the same with your hands.
The greens and stalk can be sautéed as you would spinach, chard, or kale. Add a drop of olive oil to your fry pan. Chop up small chunks of stem (stalk) and cook for 2 minutes until they soften. If oil has been absorbed add a few drops of water or liquid amino's (or low sodium soy sauce) to pan. Then continue cooking fresh beet greens in a matter or 2 or 3 minutes more.
Eating beets is economical and environmentally savvy. Using the whole beet plant in various ways limits the amount of food you waste and reduces garbage dumped in the landfill. Any scraps that remain can be put into your compost pile.
Picture Shows Beets from Bottom to Top
beet root, beet stalk (stem) and beet leaves
The greens and stalk can be sautéed as you would spinach, chard, or kale. Add a drop of olive oil to your fry pan. Chop up small chunks of stem (stalk) and cook for 2 minutes until they soften. If oil has been absorbed add a few drops of water or liquid amino's (or low sodium soy sauce) to pan. Then continue cooking fresh beet greens in a matter or 2 or 3 minutes more.
Eating beets is economical and environmentally savvy. Using the whole beet plant in various ways limits the amount of food you waste and reduces garbage dumped in the landfill. Any scraps that remain can be put into your compost pile.
Note: I always eat organic beet roots and beet greens, because organic
means it isn’t genetically modified or sprayed with toxic chemicals. It also
isn’t grown in soil that contains chemical fertilizers.
Chop, dice, shred, or grate raw beets and add them to your favorite salad mix. Some mixed greens already contain baby beet greens, so you're way ahead of the game. Beets taste especially good when you sprinkle on fresh herbs like dill. Bring out beets' natural goodness by sprinkling on lemon or orange juice as well.
 |
| Ingredients are All Organic: Romaine, Beets, Red Pepper, Snap Peas, Carrots with Creamy Bean Herb Dressing |
I'm delighted Angela Thompson at Veganangela.com gave me the go-ahead to share a link to her recipe for Vegan Borscht (beet root soup). The Photo is from her too.
 |
| Serve this Soup Hot or Cold. It's So Good! |
Beet roots can also be roasted, pickled, boiled, or steamed. No matter how you cook them, keep cooking time to 15 minutes or less to retain as many nutrients as possible.
My best tip is to eat beets and beet greens often. BEETS ARE TOPS!
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Please comment below. Perhaps you'll answer one of my questions I pose below.
Are you a beet expert or novice? Explain.
What amazing health benefit from eating beet root and beet greens pleases you the most?
Did you learn anything that was new by reading this post? Please explain.
Don't know about you, but I'm glad a veggie I LOVE is so healthy.
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