Beets! Why You Should Love THEM!!

People seem to either love them or hate them.  Is it because of the bloody-red mess they make when you peel and slice them?  That they taste a bit earthy? Turn your pee a pinky red color. Or do you just not know what to do with them.  Well it’s time to take a second look.

They do have the highest sugar content of all the veggies but that is no reason why can enjoy them a few times a week.  They have a wonderful sweet earthy flavor and are power packed with nutrients that may improve your health in the following ways.

Rich in Valuable Nutrients

Excellent source of folic acid and vitamin K and a good source of vitamin A.  They contain more calcium and iron than other root veggies. 

One cup of beets provides approximately (in daily value):

• 60 calories
• 4 grams of fiber
• 2.5 grams of protein
• 34% folate
• 28% manganese
• 15% potassium
• 14% copper
  
• 10% magnesium
• Plus iron, vitamin C, and B vitamins

Improve your sex life

Beets have been considered an aphrodisiac going back to Roman times. There may be some true to this.  Beets contain significant levels of the mineral boron, which has been shown to boost the production of sexual hormones. This can lead to a boost in libido, increased fertility and sperm mobility improvement, So give your sexual life a boost in the right direction by adding beets to the diet of you and your partner.

Why do they give my pee a reddish tinge?

The bold red color of the beet comes from betalin pigments.  Betalin is an amino acid that helps support your body’s Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so that they can be excreted from your body.  

Helps keep you regular

A cup of beets contains about 4 grams of dietary fiber, particularly insoluble fiber, which helps reduce the risk of constipation, hemorrhoids, and diverticulitis. Keep in mind, your pee isn’t the only thing beets turn pink. Don’t be alarmed if you see crimson-colored poop 24 to 72 hours following a meal heavy in beets. 

Buying & Storing

Not all beets are red.  They come in a range of colors and sizes.  Most grocery stores will carry red, golden and chioggia varieties.  Golden beets are a bit less sweet than red beets, but also have a more mellow and less earthy flavor. Chioggia beets are naturally striped. Use them as you would other beets, and know that the stunning striping usually fades, or even disappears, when the beets are cooked.  Whatever beets you buy, store them loosely wrapped in the fridge, where they'll keep for at least a week (and often much longer). If you buy beets with their still attached, both the beets and their greens will last longer and better if you cut them apart before wrapping them loosely in plastic and popping them in the fridge.
Like all root vegetables, it’s normal for beets to have a bit of dirt still clinging to them. Shake off any excess and wrap them up in a bag so the dirt doesn't get all over your fridge, but don't wash them clean until you're ready to use them.

Cooking

Simple Fresh Beet Salad
2 small fresh beets, any type
2 tbsp. olive oil
2 tbsp. balsamic vinegar
Salt and pepper to taste
 
Instructions

1. Slice off the top and bottom ends, peel from top to bottom, wash thoroughly.
2. Mix the olive oil, vinegar, salt & pepper in a bowl, this is your dressing. 
3. Use a chef’s knife or mandoline to slice the thinnest possible slices of beet that you can.
4. Place the slices in the dressing, mix.
5. Place the in the refrigerator for 1 – 3 hours.
6. Serve chilled as an appetizer

Oven Roasted Whole Beets 
Wash and trim 2 – 3 small to medium sized beets, leaving about 1/2 inch of stem and about an inch of the root end. Place the beets on a sheet of foil and drizzle with about 1/2 teaspoon of olive oil, wrap the beets up. Place the wrapped beets on a baking sheet; bake 350⁰F for about 1 hour, or until the beets are very tender. When they are cool enough to handle, rub off the skins. Dice the beets. Beets can be used in any recipe calling for cooked beets or as a salad topper.  Also great to add a few cooked beets to your smoothies, it will turn them berry red color.

Pan Roasted Beets
4 beets, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves (optional)
1 pinch sea salt, or to taste
 
Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
3. Roast in the preheated oven until the beets are tender, 15 - 30 minutes. Turn once during cooking. A fork inserted into a beet cube should come out easily.

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