Beets - Fresh from the Garden

The beet. Leafy top, with a secret undercover identity. That's Barry!

Is anyone looking? No? Then perhaps it's safe to reveal my true identity. Shh. I'm a real softie.

Beets are related to spinach and swiss chard. While only the leafy parts of spinach and chard are eaten, we happily consume both the leaf and root elements of the beet plant.

Our modern beet was cultivated from the wild sea beet. While red is the most common root color, white or golden varieties are also available.

Beets are tasty and quite nutritious! They are really two foods in one, the leaf and the root sections. Well-grown beet greens are high in calcium, iron, and vitamins C and A. The root is an excellent source of folic acid, fiber, manganese, and potassium. The greens and roots both contain magnesium, phosphorus, iron, and vitamin B6.

Beets have a detoxifying effect on the liver. The phytonutrient that gives red beets their color is a powerful cancer fighter. Beet is favorable for bowel function and also has a protective influence against digestive system cancers of the stomach and colon.

Beets are generally regarded as having warming energy.

Please see your health provider for guidance on your own health program.

Beet greens can be eaten raw in salads when picked young, or steamed and then dressed with a little vinegar in their mature state. Since beets tolerate cool temperatures well, beet green thinnings may turn out to be the first edible harvest from a spring garden.

Beet root may be served raw, grated into a salad, or juiced. It is commonly steamed or roasted. Pickled beets are also quite popular. My Norwegian sister-in-law wouldn't have a Christmas breakfast without pickled beets on the table! In my part of the country, nearly every cook has their own favorite family recipe (I've collected several, and they're all delicious). Beet roots and tops are both used in the making of borscht soup. (Yummy with a dollop of yogurt or sour cream on top.)

Beets — Try this: Steam or boil a "bunch" of trimmed beets. Cool enough to handle, then remove the outer skins. Dice the beets into bite-sized pieces. Place back into the saucepan. Add equal parts honey and vinegar (about 2T each) and a little butter (about 1T). Warm until the butter melts. Then remove from heat and stir in some plain yogurt to make a creamy sauce.