Beets belong to the botanical species Beta vulgaris, which also includes sugar beets, mangel-wurzels, foliage beets, and Swiss chard.

Fresh beets have nearly twice the folate and potassium than their canned counterparts, plus a distinctive flavor and a crisp texture. The green tops of beets-beet greens-are an excellent source of beta-carotene, calcium, and iron.

Beets also supply another heart-healthy compound, betacyanin, an antioxidant that can help keep LDL “bad” cholesterol from oxidizing.

Culinary Caution: Beeturia is red-colored urine caused by the pigment in beets.

Glycemic Index=64
Glycemic Load=5
Antioxidant Score (ORAC)=1,767

Selecting and Storing Beets

Look for smooth, hard, round beets with a deep red color. The surface should be unbruised and free of cuts, soft spots or shriveled skin. Place the unwashed roots in a plastic bag and store in the refrigerator crisper for up to three weeks. Store the greens separately in use within a few days.

Preferences: No Corn, No Yeast, No Peanuts, No Molds, No Citrus, No Tubers, No Nightshade, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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