- They contain a ton of vitamins and minerals
- iron
- potassium
- folate
- magnesium
- phosphorus
- vitamins A, B, and C
- beta-carotene
- beta-cyanine
- Good for your liver and can help prevent cancer.
- Can lower your blood pressure.
- The betaine in them can help depression.
- They can be red, white, or yellow. (I have only had the red and yellow varities.)
- They have a high sugar content for a vegetable, but this sugar is released slowly unlike chocolate.
I think this vegetable is one that is good to learn to love. I am getting there, right now I eat them boiled and diced. I am unsure how to make them differently, perhaps adding butter or salt. They have plenty of flavor on their own. Do you eat beets?
Source:
http://www.webmd.com/food-recipes/features/theres-no-beating-the-beet
http://www.fullcircle.com/goodfoodlife/2012/05/10/6-health-benefits-of-eating-beets/
I roast them whole, skin still on, in a casserole dish at 425 degrees for 30-40 minutes, depending on the size of the beet. Then I slice them and eat them (skins, too!) with salt, and mayyybe a litte bit of olive oil, if I'm feeling daring. The oil/beet flavors really complement each other, I find. I've also had them with some thyme sprinkled on the slices.
ReplyDeleteIf you roast them in the skin and eat the skins as well, it helps keep a lot of the nutrients in.
DeleteI tried roasting them once, and it did not cook as thoroughly as boiling. I boil them with the skin on, roots on, and about 1" on greens on so that they do not bleed out. Then all the nutrients stay in.
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