I was never beet crazy, until I tasted a fresh, raw beet and then started to read about all their beneficial properties. Beets come in so many colors and varieties and they are uniquely delicious and sweet. Roast them, steam them, ferment them, throw them in a smoothie, or chop them up in a salad, beets change their flavor profile each way you prepare them.
- The beautiful color of beetroot is due to betalains – phytonutrients that provide antioxidants, anti-inflammatory benefits, and detoxification in the body.
- In recent studies on tumor growth in cells, betalains pigments from beets have been shown to lesson growth in tumor cells from the colon, stomach, nerve, breast, prostate, and testicular tissue.
- Beets and beet greens are packed with tons of vitamins and minerals, including potassium, iron, fiber, vitamins A & C, beta-carotene, and folic acid.
- Historically, beets have been used to aid the liver for centuries, as beets are incredibly beneficial to the liver’s detoxification process, specifically phase 2 of detoxification. This is when broken down toxins are bound to other molecules to be passed from the body.
- Beetroot makes your blood chill out. Numerous studies with beet juice has shown to help individuals reduce blood pressure. The naturally occurring nitrate in beets is converted to nitric oxide in the body, which in turn helps to relax and dilate blood vessels – improving blood pressure.
No need to buy organic beets, but in my opinion, organic tastes much better, and are usually priced quite cheap when in season.
Select firm, medium sized beets that are deep and color and not split. Their greens should be fresh looking and not flabby. Store beetroots in the refrigerator for up to ten days.
Don’t toss those greens! I like to cut the greens off my beetroot and store separately in the refrigerator. These are packed with Vitamin K, A, & C, calcium, iron, and beta-carotene and taste great in salads, sautéed with garlic, and tossed into smoothies.
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