I have written several posts about beets and their amazing healthy virtues.
- In an excellent article 'The 11 Best Foods You Aren't Eating,' Jonny Bowden lists beets as #1.
"Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power."
- Jenna Norwood lives for fresh fruits and vegetables including beets, and sees their consumption as the ticket to a healthy lean life.
- Beet juice is rich in natural sugar, sodium, sulphur, chlorine, iodine, copper and vitamin B1, B2, bio flavonoids, manganese, potassium, iron, copper, and phosphrous. Some holistic practitioners believe that beet juice combined with other juices like carrot are excellent for cleansing the kidneys and gallbladder and for restoring health to these organs.
Now a NYT's Recipe for Health features a Grated Raw Beet Salad that's a tasty hit:
"1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart
1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve."
Here are simple, natural ingredients that pack a nutritional, antioxidant punch. I hope to make the salad for dinner.