A FEW IDEAS - TIPS FOR PREPARING BEETS.… We are talking about the beet roots, the portion that grows below the ground. However, leafy beet greens are also very nutritious and can be used for juicing, or cooking as you would any other green. The beet tops are even more nutritious than the roots.

The greens contain significantly more iron, vitamin A, potassium and calcium than the roots. Speaking of beet nutrition, here are some facts: they are high in folic acid (great for pregnant women), potassium, calcium and antioxidants (betacyanin, which is what gives beets their rich red color). So not only is beet nutrition good for you, they are also delicious baked, shredded in salads, or even as their own salad. Their juice is wonderful mixed with carrot juice.

Rich in antioxidants - Anti-Inflammatory Benefits
The combination of antioxidant and anti-inflammatory molecules in beets makes this food a highly-likely candidate for risk reduction of many cancer types. Lab studies on human tumor cells have confirmed this possibility for colon, stomach, nerve, lung, breast, prostate and testicular cancers.

How to Select and Store
Choose small or medium-sized beets whose roots are firm, smooth-skinned and deep in color. Smaller, younger beets may be so tender that peeling won't be needed after they are cooked. Do not wash beets before storing. Place in a plastic bag and wrap the bag tightly around the beets, squeezing out as much of the air from the bag as possible, and place in refrigerator where they will keep for up to 3 weeks. Store the unwashed greens in a separate plastic bag squeezing out as much of the air as possible. Place in refrigerator where they will keep fresh for about four days. The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard.

Quick Serving Ideas
Grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
Boil beet greens for 1 minute for a great tasting side dish
Marinate steamed beets in fresh lemon juice, extra virgin olive oil, and fresh herbs.
If you're mixing beets with other vegetables (in a salad, for instance), cook and dress the beets separately and add them last. Their vivid color will seep into everything else otherwise. If boiling, cook the beets for 20 to 30 minutes, or until tender.
If using a microwave oven, cook the beets with a little water for 8 to 15 minutes.
Match beets with orange (juice and zest), ginger or both.
Dress beets with a vinaigrette. Serve warm or at room temperature. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad.

Nutrition Information