A tale as old as time: the beauty of the beet

Sweet, versatile, and packed with nutrients, beets are the superstars of the winter veggie crop.

Part of the sub-family Chenopodiaceae, beets are closely related to spinach and Swiss chard. However, while spinach and Swiss chard are prized only for their leafy green leaves, beets are prized for their vibrant roots as well. That’s the beauty of the beet—you can eat the whole thing!

The above-ground portion of the beet, the greens, are packed with the antioxidant vitamin A. Just one cup of steamed beet greens contains 220 percent of our daily recommended intake of the vitamin. They’re also loaded with vitamins C and K, as well as potassium and manganese.

The beet’s below-ground portion also touts extreme nutritional stats, including high dietary fibre, folate, and manganese.  A recent study showed that a glass of nitrate-rich beetroot juice daily had positive effects on participants’ blood pressure, lowering it significantly within three hours of ingestion.

When  choosing beets at your local green grocer, select ones that are firm, are similar in size (for even cooking), and have healthy greens attached. For storage, wrap beets in a damp paper towel and keep in a loosely sealed plastic bag in the refrigerator crisper for up to three weeks.

Excited about beets, but don’t know what to do with them? No problem, we’ve got you covered.

• Beet Carpaccio on Sautéed Greens
• Beet Burgers with Almonaise
• Luscious Lentil Soup
• Penne with Double Beets (it uses the greens and the roots!)
• Spiced Golden Beet Soup
• Roasted Beet Salad