I have a bunch of these guys growing in my garden and they look like they are doing great! I started looking for some great recipes that I could use them in and thought…. Why not write my next post about the goodness of the beet and share some of the great recipes I found.
Beets have been consumed for their medicinal benefits since ancient times and are beneficial for:
Liver and gallbladder support; they thin and move bile and aid in the assimilation of fats
They aid digestion and help to relieve digestive discomfort
They aid the lymphatic system
They help to tone the blood and build red blood cells; aiding anemia and general weakness
They help to flush uric acid and table salts from the body
If that’s not enough to leave you wanting to eat more of these guys, they also provide the following nutrients:
When purchasing beets choose the small or medium ones over the larger ones (that may be tougher) and choose round one’s with few to no blemishes. They should be a deep red color with crisp and dark green leafy tops; the green tops do seem to wilt quickly though so this isn’t always an indication that the bulb is not still fresh.
When you bring them home it’s best to cut the greens off (leave about 1” attached to the bulb) and place the unwashed bulb in a plastic bag and store in the refrigerator. They will keep for some time (approximately 2-3 weeks) but eating them when fresh is always better. The greens can also be used as long as they aren’t wilted; click below for a great salad recipe.
Beets are best eaten in moderation because of their cleansing benefits, find a cleansing recipe along with a few others here.