Beets are one of our favorite foods. Beets are highly nutritious root vegetables.
BEETS are an amazing source of a broad range of vitamins, antioxidants, minerals and fiber, which may improve your health in several ways:
- Liver protective: Beets contain the bioactive agent betaine which stimulates the function of liver cells and protects the liver and bile ducts;
- “Blood builders”: high iron content in raw beets can be helpful for people who suffer from anaemia and fatigue;
- Protective in regards to spinal cord defects, such as spina bifida, because of their high folic acid content (which is crucial to the development of a baby’s spinal cord)
- Strong bones: Beets contain the mineral silica, which helps the body to utilize calcium, so it’s important for musculo-skeletal health and reducing the risk of osteoporosis.
- Stress relief: Beets are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress.
- Cancer fighting potential: The powerful phytonutrients that give beets their deep crimson color may help to ward off cancer.
- Detox properties: The betalin pigments in beets support your body’s Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body.
There are a lot of ways to cook beets. In this recipe, I’ll show you how easy it is to marinate them. I keep the marinated beet slices in a mason jar in the fridge and use them in sandwiches and salads. Simply steam the beets and cut them in slices. They make nasty stains so make sure you are wearing an apron to protect your clothes and gloves to avoid staining your fingers.
the The red color of the beets is called betanin. Betanin is a glucoside, and hydrolyzes into the sugar glucose and betanidin. It is used as a food coloring agent, and the color is sensitive to pH.
Our daughter loves the combination of chickpeas and beets. use a can of chickpeas, rinse and drain them well and mix them with marinated beetroot pieces. Truly addictive!! But not really a dish you want to send to school (stains!!).
Add them to mushroom burgers or avocado sandwiches… or use cooked and pureed beet roots in a brownie recipe!
- 4 red or orange beet roots
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- Wash the beets.
- Steam them in a pot with steamer insert until soft, for about 15 minutes.
- Let the beets cool off, peel them and cut them in slices.
- Transfer them to a bow, and mix with the oil, and vinegar.
- Keep in a mason jar with a tight fitting lid in the fridge.
- The cooking time really depends on the size of the beets. Check with a fork whether they are tender.