Live Healthy Live Well

Numerous health and wellness media outlets have printed various “The Best Foods You Aren’t Eating” articles over the last few years. Included in many of those lists are beets.  I have to admit they were not on my ‘favorite’ veggie list when I was a kid. But I’ve grown to like them as an adult, and would like to encourage you to think about incorporating them more often into your diet.

What nutritional benefits can you get from eating beets? 

• Beets are part of the chenopod family. Other members include chard, spinach, and quinoa.
• The reddish purple pigments in beets contain phytochemicals called betalins. Betalins help lessen growth of tumor cells in the colon, stomach, nerve, lung, breast, prostate, and testicles.
• Beets are especially protective of our eyes and our nervous system. They also help protect against heart disease, birth defects, and cancer.
• Beets are rich in antioxidants, vitamin C, and manganese.
• Beets help reduce inflammation. Heart disease and diabetes are two chronic health problems aggravated by inflammation.
• The fiber in beets is unique, and may provide health benefits in the digestive tract and cardiovascular system.

Preparing Fresh Beets

Cut the majority of the leaves and stems off.  Leave about 2” of the stems on to prevent bleeding.  Do not wash before storing.  Place in a plastic bag or saran wrap and wrap tightly to keep out air. They will keep about four days in the refrigerator.

Raw beets do not freeze well.  However, you can freeze cooked beets. To begin preparing beets, run them first under cold water to clean. You may notice that beets “bleed” a little and turn your hands red.  You can remove the temporary dye by rubbing your hands with lemon juice.

Cut beets into quarters, leaving 2” of the tap root and 1” of stem.  Cook as lightly as possible by steaming or cooking in a small amount of liquid. When you can insert a knife or fork easily into the beet, they are done.  Peel beets on a cutting board and use gloves to prevent staining your hands. You can also eat beets raw by grating and adding to salads.

Easter Tradition

You may want to try this unique beet recipe for Easter dinner. “Beets and horseradish” is a side dish used on ham. I learned how to make it years ago from my father-in-law whose ancestors came from Czechoslovakia. It is an Eastern European tradition.

Beets and Horseradish

1 bunch fresh beets (4-5)

1 teaspoon salt

1 tablespoon sugar

4 tablespoons vinegar

1 tablespoon grated horseradish

Boil beets until soft.  Skin and cool to room temperature. Grate beets by hand, do not use a food processor. Add remaining ingredients. Refrigerate. Canned beets may be substituted for fresh (save the beet juice to make pickled eggs).

Written by:  Donna Green, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Erie County, green.308@osu.edu

Reviewed by:  Beth Stefura, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Mahoning County, stefura.2@osu.edu

Sources:

https://www.health.com/nutrition/beets-health-benefits?slide=327494#327494

https://www.medicalnewstoday.com/articles/311343.php

https://foodandnutrition.org/november-december-2015/beets-deserve-spotlight/

https://www.justbeetit.com/beet-nutrition