Choose beet roots that are firm and unwrinkled. With the greens attached, beets can keep for only three to four days in the fridge as the root has to supply moisture to the leaves. Without the greens attached, beet root can keep for a couple of weeks.
Beets with round bottoms are sweeter than flat-bottomed ones. Eat beets fresh to enjoy its flavor better. Do not overheat beets when cooking as heat destroys all the essential nutrients. Remove the skin before cooking.
Beets are loaded with vitamins A, B1, B2, B6 and C. The greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.
While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.
Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building. This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.
Try this delicious Baked Beet Salad with Fall Greens and Feta Cheese or Rebecca’s Beet Salad of Love.
If you have a beet recipe you’d like to share, please send it to firstname.lastname@example.org and we will include it in our recipe list.
Don’t forget to eat your beets!