To get the most out of beets, I recommend eating the red beets. Beets pack a nutritional punch for the liver because they contains phytonutrients called betalains and betaine. The phytonutrients are supportive and protective of the liver and a healthy liver is vital to keep the body fit, trim, and young.
• The World’s Healthiest Foods: http://www.whfoods.com
• Issue 10 (November/December 2009) has a great article called Just Beet It
Roasted beets and butternut squash (or sweet potatoes) are a staple in my house during the cooler months of the year. Sauteed beet greens make a tasty side dish to any meal. I also make a beverage called Beet Kvass, which is for the more adventurous beet eaters. Email me at firstname.lastname@example.org for more info on the Kvass. The only thing I don’t recommend is eating beets from a can. Canned food has little nutritional value. Fresh is always best.
I was not an adventurous eater as a child or even a young adult. I remember the “yuck factor” when tasting a pickled beet while in my early 20s. But once I taught myself to cook and experimented with vegetables, I learned to love beets and beet greens. I encourage you to give beets a try.
Jennifer Greenfield D.C.
|Beets from my garden, 2009|