Organic beetroot over rustic wooden background

Beets are an extremely nutritious food source and they are really tasty too. Beets are packed with vitamins and minerals: vitamins A, B1, B2, B6 and C, choline, folic acid, iodine, manganese, organic sodium, potassium, iron, calcium, copper and phosphorus.

Some really good reasons to eat beets

Beets can help fight cancer. Studies show beet juice inhibits the formation of cancer-causing compounds, particularly in the colon and stomach.
Beet are good for vasular and heart health. Beet greens and roots contain betacyanin, a phytochemical which helps to reduce homocysteine levels. Homocysteine is an amino acid related to heart and vascular diseases. In addition, some compounds found in beets help dissolve inorganic calcium deposits that cause arteries to harden.
Beets help guard against Alzheimer’s and dementia. The nitrates in beets open the blood vessels and increase blood flow to the brain, which can help prevent cognitive disorders in older adults.
Beets support your baby blues, or beautiful brown, glowing green what ever color eyes you have. The lutein and zeaxanthin in beets support macular and retinal health.
They may help lower blood pressure — and help prevent clotting and inflammation too.
They help you exercise longer – Yay! . Researchers at the University of Exeter in the U.K. reported* that a nitrate in beet juice increases stamina and makes exercise less tiring, allowing people to exercise 16 percent longer.
Beets helps your skin glow. Beets contain vitamin A, which maintains healthy skin and mucus membranes.

5 Ways to Cook Beets

For each method, you’ll need:

1 bunch beets (about 1 1/2 pounds), scrubbed (here’s how to select and store fresh beets)

For roasting methods, you also need:

1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper

QUICK-PREP, SLOW-ROAST METHOD

Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil; roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins.

PRECUT, FAST-ROAST METHOD

Preheat oven to 450 degrees. Place beets (peeled and cut into 1/2-inch wedges or sliced) on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minutes.

STEAMED METHOD

Set a steamer basket in a saucepan with 2 inches simmering water. Add beets (peeled and cut into 1/2-inch pieces). Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes.

BOILED METHOD

Place beets (peeled and cut into 1-inch pieces) in a large pot of boiling salted water. Reduce heat to a simmer and cook until beets are tender when pierced with a knife, 15 to 20 minutes; drain. Great for salads.

PAN FRIED METHOD

Slice beets into ¼ inch slices. Pre-heat frying pan with a little organic, non-GMO oil on medium heat. Oil should lightly coat entire pan although you don’t want to completely cover the beet slices. When pan is hot, add beet slices and allow to cook for approx 5 minutes on each side (don’t forget to flip). Once beet slices are browned on both sides, transfer to a plate lined with paper towel to drain. Season both sides with salt.