Beets Are Good Medicine

And their colors are beautiful; red and yellow beets are packed with antioxidants. Don’t throw away the tops! They’re sweet with a spinach-like flavor and have even more antioxidants than the roots. They contain anthocyanins  giving them the red color and they also have strong anti-cancer properties. Beets also contain betaine, a natural anti-inflammatory agent that supports heart health. They supply important minerals and vitamins including the vitamins B1, B2, B12 and C, iron, copper, magnesium, iodine, phosphorus, and potassium. PHEW! Beets boost the blood flow, regulate cholesterol levels, and support healthy liver function.

 

 

Beets fight anemia and detoxify the body, decelerate the aging process and protect the blood vessels. They’re high in cellulose, antioxidants, and pectin (a special type of fiber that boosts digestion). And…beets boost the stamina, endurance, and performance during a workout, so they are really beneficial for athletes.

You can eat beets raw, juiced, roasted, and cooked. 

 

Selection:

 Choose beets that still have all their greens attached; they’ll be fresher. The leaves should be brightly colored and not limp. If you’re looking for a quick beet fix there are a ton of ready to eat options. Many produce departments sell cooked and ready-to-eat beets and spiralized beets. Check the snack section for yummy dehydrated beets and beet chips. If you’re in a natural foods store or health food store, you’ll find beet shots to give you a boost of the antioxidants and some quick energy.

Storage:

If you purchase the beets with their greens still attached, store them separately. Chop off the stems about an inch above the root. Greens should be stored in a microperforated bag; they’ll only last a couple days so use them up quickly. Roots go into the crisper unwrapped and they’ll last one to two weeks.