There’s No “Beeting” Around It

By Charna Sheinfeld, Nutrition Intern

There’s no “beeting” around the bush when it comes to beets! Both the beet root and its greens are loaded with vitamins, antioxidants, and heart healthy components. Many people shy away from beets because of its bright color and somewhat intense and sweet taste. However when prepared correctly, the sweetness of the beets can be brought out and paired with fruits, other vegetables, and even cheese.

Beets contain a unique antioxidant called betaine that protects cells, protein and enzymes from stress that is put on the body on a regular basis. It is also know to help fight inflammation and improve those with risk of cardiovascular disease. In addition to the gorgeous hue provided by the beets’ deep purple color, the rich color is loaded with phytonutrients that has been found to fight cancer. Beets are also very high in vitamin C, folate, fiber and minerals such as potassium and manganese.

Many people are not aware of the fact that the green leafy tops that grow on top of the beet root are not only edible but extremely healthy. They have been found to have extremely high levels of iron, even higher than iron levels in spinach, in addition to being loaded with vitamins B6, A, C, zinc, copper, manganese, and fiber. The taste and texture of the greens are similar to Swiss chard after being steamed or sautéed.

Roasting beets brings out their sweet flavor and a softer even buttery texture. The greens can be prepared just like spinach, or Swiss chard and can be eaten on their own with some garlic and lemon or added as a component to other dishes. So before you “beet” on this wonderful vegetable, consider trying them, and you may be surprised at how wonderful they are!

Here are two recipes for you to try this month. Let me know how you like them.

Roasted Beet and Sweet Potato Salad

Omelet with Sauteed Beet Greens and Shallots