JUST CAN'T BEAT BEETS!

When I was a kid, my mom always told me to eat my beets because they were full of iron.  And given that her other choice of iron-enriched foods was liver, beets was definitely the preferred choice.  Besides being rich in iron and tasting amazing when pickled, at the time I was unaware of just how beneficial to health beets really are.

Originally, only the beet tops were eaten and the beetroots themselves were used in sugar production way back when.  Today, both top and root are eaten, raw, cooked or juiced, and we are healthier for it.  According to Dr. Mercola's website, beets can help lower blood pressure, increase stamina during workouts, fight inflammation, contain anti-cancer properties to help fight against pancreatic, breast and prostate cancers, contain vitamins, fibre and minerals to boost the immune system and support detoxification in the body for a healthier liver. 

Not to be outdone, the greens are considered even more beneficial.  Along with protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, significant amounts of vitamin A, vitamin C and calcium, beets contain even more iron than spinach. With such a powerhouse punch of nutrients, consuming beet green has also shown to boost bone strength, fight against Alzheimer's disease, and strengthen the immune system by stimulating production of antibodies and white blood cells. Perhaps Popeye should switch to beet tops! 

So what's the best way to eat the roots and greens?  Simple, the way you like them best.  They won't do you any good if you don't get them into your body. Plain old boiled beets may serve up just fine for some folks, others like to shred some raw beet root for a salad or slaw, while other prefer their greens steamed with slices of pickled beet on the side.  Still others prefer to dehydrate their beets to make healthy chips or juice the root and the green together to go in a morning smoothie.  Regardless of how you eat yours, you just can't beat beets.