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Beets

Beets have been cultivated since pre-historic times in the Mediterranean area and were originally grown only for their leaves. During the Roman empire, people began to eat the roots as well. Today, beets and beet dishes are still widely popular.

Beets are a good source of folacin and a source of Vitamin C and potassium. Red beets provide Vitamins A and C, calcium and iron, and add fiber to the diet.

Beets (and beet juice) are blood-building herb that detoxifies blood and renews it with minerals and natural sugars. There may also be substances in beets that aid circulation.

Beet juice contains betaine, which stimulates function of liver cells and protects our liver and bile ducts. Beets have been found to build red corpuscles and add tone to blood.

Combined findings on beets suggest that beet root ingestion can be one of the useful means to prevent cancer.

See also:
Beet Food Facts
and...
Cooking Tip: Keep the Vitamins in Your Vegetables from our sister site, Fitness and Freebies

Recipe: Garlicky Beet Delight

6 medium beets
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
Salt to taste

Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.
Makes 4 servings
Calories: 141
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 222mg
Total Carbohydrates: 11.6g
Dietary Fiber: 2.2g
Protein: 2g
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See also:
Beets with Orange and Dill
Rich Chocolate Beet Bread

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