Beets are perhaps one of the most under rated vegetables in the garden. But this unsung hero in the root family should not be disregarded simply because it tends to stain both the counter top and the hands with it's red juice.
Beta vulgaris is a native of the Mediterranean and has been around since prehistory. The Greek Theophrastus reported in 300 BC that beets were pleasant enough to eat raw. Table beets are about 3% sugar which may account for his observation.
And beets are healthy as well. They contain a unique source of phytonutrients called betalains. Two of the best known in this category are betanin and vulgaxanthan that provide antioxidant, anti-inflammatory and detoxification support. Beets are a great source of vitamin C, folic acid and potassium.
The bulb of the beet can be enjoyed raw or cooked. In addition the top greens can also be eaten like any other dark leafy vegetable. Here is a quick and easy salad to try:
No Cook Beet Orange Salad
Whisk 2 tablespoons orange juice, 2 teaspoons sherry vinegar and 1 teaspoon Dijon mustard in a bowl. Whisk in 2 tablespoons olive oil and season with salt and pepper. Using a mandoline, thinly slice 1 1/2 pounds peeled beets. Toss with the vinaigrette, segments from 2 oranges, 2 cups fresh parsley and 1/2 cup torn mint. Top with chopped almonds and crumbled goat cheese.
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