Beets

Beets are my absolute favorite vegetable. I love their color, their earthy, unique flavor, and I love that I love them now, but hated them in my childhood. I have found many great ways to enjoy beets in my adult life that I never thought possible in my childhood.

The other reason I love them is because they are so medicinally useful. Beetroots have long been used medicinally to stimulate liver detoxification processes. Research has shown that betacyanin, a phytonutrient in beets that also serves as a pigment, has cancer-preventive properties. It is speculated that betacyanin and the bowel-regulating fiber in beetroots work synergistically to prevent colon cancer.

The greens are also edible and very rich in nutrients like beta carotene, Vitamin C, iron, and calcium. The roots are an excellent source of folate (prevents neural tube defects and promotes heart health by preventing build-up of homocysteine in the blood)and a good source of manganese, potassium and Fiber. Both greens and roots are good sources of phosphorus, magnesium (stimulates calcitonin production, which shuttles calcium into the bones and away from and even out of the soft tissues. This is good. We don' t calcium in our soft tissues, especially our blood vessels!), iron and B6.

Many people may think they don’t like beets, but that's because they likely haven't ventured outside the box. From my experience, beets go very well with balsamic vinegar, Italian herbs, curry (believe it or not) and goat or feta cheese. Check out my Phyto-Bliss Beet Salad, which incorporates all of these things at once!

Also check another favorite, Rosemary Red Soup.

Take moment to breathe and send out a little gratitude before digging in. Enjoy!