Color-full, flavor-full, and nutrient dense beets have been eaten since before recorded history.  They grew wild throughout Eurasia.  The bulb of the plant is only a part of the root.  Like radishes and turnips, the main portion is the swollen, lower part of the stem called the hypocotyl.  Betacyanin is the compound which contributes to the bright red color of beets and is being studied for its potential to fight cancer.

In Oriental traditions, beets have been used to strengthen the heart, purify and build the blood, balance hormone regulation in combination with carrots, and especially treat ailments associated with the liver.

Beets have anti-inflammatory effects, due to nutrients that counter the inflammatory compound homocysteine.  They are rich in silicon, an important nutrient for collagen production and bone formation, as well as healthy skin, hair and nails.  Beets are a super source of potassium, necessary for the proper functioning of heart rhythm and the nervous system.  Beets also contain vitamin C, calcium, vitamin B complex, and many other minerals and nutrients.

Beets are so versatile and can be shredded raw over salads, steamed, boiled, roasted, and juiced.  Although beets have relatively high sugar content and should be used with caution in some diabetic conditions, they also contain a generous amount of fiber, which lessens the glycemic load of this wonderful vegetable.

Beet greens are a wonderful source of calcium, but like spinach, contain oxalic acid, which can inhibit calcium metabolism.

For best freshness, beets should be stored with about an inch of the tops left on.  Beets will store in the refrigerator for up to three weeks.  The fresh greens should be eaten right away as they deteriorate quickly.

Add some beautiful color to your meal palette with the best beets available now at our extraordinary Santa Fe Farmer’s Market.

Mary Sjoberg, R.Ph.

(references available upon request)