Monica Reinagel, MS, LDN

Beets: Spring’s Most Nutritious Vegetable

Beet Salad with Orange Balsamic DressingBeets love cool weather, so they’re a spring fixture at farmers’ markets. And there are so many great reasons to love ‘em. Not only are they deliciously versatile (see below for just a few of the many ways to enjoy them) but they’re also great for you in myriad ways.

 

Beets get their ruby red color from betalains, compounds that fight free-radical damage and support the body’s detoxification pathways. Beets are also rich in nitrates, which help lower blood pressure and can even help power your workout to the next level.

 

The tender greens, meanwhile, are packed with vitamin A and bone-building vitamin K. But perhaps my favorite thing about beets is that you get two vegetables sides for the price of one! The vibrant astringency of the greens perfectly complements the sweet earthiness of the jewel-toned roots to complete any plate.

 

Enjoy them now, while they’re in season. Plus, they’ll be back in the fall when the weather once again gets cool. (Not sure how to cook beets? Check out this step-by-step video, “How to Roast Beets.”)

Here are some fabulous (and fabulously varied) ways to enjoy fresh spring beets:

Beet Salad with Orange-Balsamic Dressing (pictured above)

Beet Borscht

Beet and Apple Salad

Roasted Beet Crostini

Rosy Beet Risotto

 

***more healthy dinner recipes***

 

 

 

4 Responses to “Beets: Spring’s Most Nutritious Vegetable”

  • Everett says:

    Awfully illuminating thank you, I do think your current visitors may perhaps want a whole lot more information such as this continue the great effort.

  • Margaret Cadieux says:

    I am looking for a beet relish recipe that includes horseradish. If anyone has one please email it to me. Thanks.

  • Jim H says:

    One of my favorite beet recipes is an Apple Beet Charoset with grated Fuji apple, grated beets, toasted almond slices, apple cider vinegar, orange zest, cinnamon and nutmeg. Fairly high in sugar, but delicious.

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