Your local farm stand has a very powerful vegetable that you may be a little intimidated to try. I hope this inspires you to grab a bunch this weekend and give your body a healthy boost!
Benefits of Beets:
–Support and detoxify the liver
-Rich in Vitamin C, fiber, potassium, B Folate, Manganese (good for your bones, liver, kidney and pancreas) and more.
– Research has shown that the Phytonutrients in beets have anti-cancer benefits and are currently being used to treat human pancreatic, breast, and prostate cancers.
-Contain betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress and has shown to reduce inflammation.
-The nitrates naturally occurring in beets convert into nitric oxide in your body. Nitric oxide, in turn, helps to relax and dilate your blood vessels, improving blood flow to the brain which helps with cognitive function (think slowing the onset of Alzheimer’s and dementia) as well as lowering blood pressure.
-Eyes can benefit from the lutein and zeaxanthin in beets which support macular and retinal health.
-Vitamin A is great for your skin.
-Improves stamina. According to research a nitrate in beet juice increases stamina (which means you can do more burpees! )
…I could go on. Yes, they are a higher in sugar vegetable but eating them now and then, you can see that the benefits far outweigh the ex
Pick beets that are firm, with fresh, dark green leafy tops and store them in the fridge. Beets have an outer skin that is generally peeled off before using. If you roast them, the skin comes off easily. Use a vegetable peeler if peeling them raw. Eat them raw, roasted, boiled or steamed. The leaves are also edible and can be sautéed with a little oil.
There are tons of recipes out there for beet that include salads, soups, smoothies, brownies, dips, pancakes and more. Here is a very simple one to get you started.
Balsamic Roasted Beets (from The Whole Life Nutrition Cookbook)
The Whole Life Nutrition Cookbook.
1 bunch beets, trimmed and peeled
2 to 3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
teaspoon sea salt
Preheat the oven to 400°F.
Cut beets into quarters and then cut into slices about 1/4 inch thick. Place the beet slices into a 9×13-inch pan and toss with the vinegar, olive oil, and sea salt.
Roast for 35 to 40 minutes, or until the beets are tender when pierced with a fork.
Yield: 4-6 servings