If You Can’t Beet ’em

As we root through our cupboards this winter, we may come across this popular…root. Despite being highly regarded as a nutritional powerhouse most people pass on this root because of its earthy flavor (recipe here). Those who love it, LOVE IT. Yes, I’m referring to…

Beets.

photo credits: woodleywonderworks

Any way you slice them beets are an amazing source of all kinds of anti-oxidants and phytonutrients. More than being rich in these compounds, beets have certain compounds not commonly found in other plants. The scientific community touts their many benefits as being anti-inflammatory, anti-oxidant, and anti-carcinogenic. To maximize these benefits you should look to have a small beet or 1/2 a medium one twice a week.

Outside of their unique benefits, beets are also one of the best sources out there for folate, and a great source of potassium, vitamin C, iron, B6, and of course, fiber. The fiber found in beets (and carrots) has been found to be uniquely beneficial to overall digestive health.

In order to maximize their nutritional benefits, beets are best eaten raw. If steaming, try to keep it to 15 minutes, and an hour if roasting. Roasting brings beets to a whole new level of flavor because it breaks down the sugars in them, making them sweeter. Add some olive oil and garlic and you’re good to go. Beet skins also have a lot of nutrients in them, and they are edible, just make sure to scrub them very well.