We love beets but it seems that we haven't been eating them all too often lately. At the grocery the other day we were standing in the produce section looking for something new to take home. We'd had enough corn, cabbage and greens over Thanksgiving to last us a while. Dani pointed to the beets and mentioned that we hadn't had them in quite a while. So, we picked up one giant gold beet and 2 big red ones. We had them for dinner last night and they were delicious!

All I did was slice them up, toss them in some olive oil and salt and roast them in the oven at 375. I roasted them in separate dishes so the red ones wouldn't dye the gold ones. Together with brown rice, sausage and a delicious salad made for a perfect dinner. Dani and I both had some more beets for lunch again today and they warmed up very nicely.

Beets tend to be one of those maligned veggies that people say they hate. But, I would venture a guess that the only beets those people have ever had are canned and come on restaurant salads. I actually don't mind those but they certainly aren't as appealing or nutritious as when you roast them at home.

Being curious about the poor beet I decided to remind myself of all it's incredible nutritional benefits. In my opinion here are the top three reasons you should eat beets!

1. Detox: Your liver is one of the most important organs in your body because it is constantly detoxifying your system. Without it functioning properly you are prone to all sorts of toxic stuff circulating through you. Beets have long been used for disorders of the liver since they help stimulate the livers detoxification process. So, when you're out at your companies holiday party and have a few too many drinks think about having some beets for dinner.
2. Lower Cholesterol: Beets are an excellent source of folic acid and very good source of potassium, manganese and fiber. Beet fiber has shown to have favorable effects on bowel function and cholesterol levels. 
3. Cancer Fighting: The pigment that gives beets their rich purple-crimson color is called betacyanin and is a powerful cancer-fighting agent. Nothing wrong with that! Plus, studies have shown that the combination of the betacyanin and the fiber in beets probably responsible for the protective role beets play in colon cancer.

Don't throw out your beet greens! They are rich in calcium,  iron, and vitamins A and C. You can sautee them just like spinach. They are delicious!

Preparing Beets: Don't peel your beets. The skin often contains a large amount of the vital nutrients. Just scrub them under cold running water with brush. Adding acidic ingredients such as lemon juice or vinegar will brighten the beets color.

To get started cooking beets check out the kitchn's "5 Ways to Eat: Beets."

Happy beet eating!

Little disclaimer: Beet greens and beets contain high levels of oxalate. If you have a history of oxalate-containing kidney stones you should avoid both the greens and the beets.

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SOURCES:
The Encyclopedia of Healing Foods by Micheale Murray, N.D.

1 Comment

1. Erika on December 13, 2010 at 9:57 AM

   Beet greens are my FAVORITE sauteed green! Hearty, flavorful, and ridiculously delicious. In my house, we almost always use beets (and their greens) when juicing; our juice concoctions aren't the same without them!
   
   Keep the beet!