I know that beets are one of those love them or hate them type of vegetable, what camp do you fall in? I usually LOVE them. I especially loved them when I was pregnant with Adelaide; literally I couldn’t get enough of them and ate them plain, in smoothies, salads and pizzas. And hopefully this isn’t TMI, (if it is consider yourself forewarned), after I went on my pregnancy beet binge I forgot about it and then totally freaked out when my pee was bright red. I thought something must be wrong with my pregnancy and went into panic mode until my ever wise sister Jessica reminded me of my recent diet. So in case you also decide to go into a beet eating binge after reading some of the amazing health benefits of beets and looking at the beet recipe round-up below, don’t freak out when your pee turns red!Health Benefits
Betacyanin is he compound in beets that makes them red and is also thought to be a potent cancer fighter (which you cannot say about red dyes on the market, maybe we should all start using beet juice instead of RED40!) According to yoga nutritional therapy, women may benefit from eating beets because they help replenish iron lost during menstruation. Beets contain betaine and folate which work together to reduce levels of homocysteine, an amino acid that can be harmful to blood vessels and may contribute to heart disease, stroke and dementia. Beets also deliver good doses of potassium, magnesium, and a little vitamin C. beet leaves are even more nutritious than the roots and are great sources of calcium, iron, vitamin A and vitamin C.Selection and Storage
Select beets that are firm with smooth skin and no soft spots. It is best if the stems and leaves are still attached, green and fresh. To store beets, place in a produce bag and keep in the coldest part of your refrigerator for up to two weeks. You can store them with the greens attached, but if you decide to store them separately snip off the greens about an inch above the root.Cooking Tip
Eat more Beets!