Beets — Eat the Roots and the Greens of These Healthy Earthy Veggies in the Fall Season

Bright red (and golden) beets boast a whole host of nutritional benefits — as do their green leaves! Beets have a loooong history — in fact, they were grown by Thomas Jefferson at Monticello in the 1700’s.

The health benefits of beets are numerous.  Beet Roots (a.k.a. BEETS) have many nutrients your body needs, including vitamin C, folate, vitamin B6, magnesium, potassium, phosphorus, manganese, and iron. They’ve been shown to help with weight loss, muscle fatigue, infections, liver damage, heart disease (they improve blood pressure), inflammation, digestive health, brain health, have anti-aging properties, and may even help stave off cancer and help in the event of radiation exposure. Studies show they can even improve athletic performance.

But did you know that Beet Greens are also packed with vitamins and minerals?  It’s true! They can be prepared like spinach, Swiss chard, or kale — steamed, in salads, sauteed, and even added to smoothies.

These fall vegetables can grow in a wide range of regions, though they are at their best and sweetest in relatively cold climates. To store beetroots optimally, cut the tops off, wash them, and keep them in an open container with a wet towel on top. It’s best to eat the greens soon; but if you need to store them for a few days, keep them in an airtight container with a small amount of moisture.

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