Earthy, sweet and oh so colorful.
Commonly found in the red variety, there are actually several different colors including white and golden! Beets are an incredibly versatile vegetable. Shred raw beets and include them in a fresh salad. Roast them to add to your pasta dinner. Or keep on reading and make beet chips! These chips are so good, they barely last a day in our house.
And don’t toss those beet greens! Instead, try out a new recipe with them.
- Try them sautéed with garlic and red pepper flakes—for a nutritious side dish!
- Or use in place of spinach in a soup or pasta
- You could even make a beet green pesto!
Beets: A Nutritional Powerhouse
Beets—Libby approved and delicious. And packed, let me say that again ⇒ packed, with nutrients. This hand-staining root vegetable boasts many health benefits.
- Can lower blood pressure
- Fights inflammation
- Supports brain health
- Helps with weight loss – due to a high fiber content!
- Reduces the risk of cancer
Wow! Beets are quite a superfood!
Beets naturally contain nitrates—different from those found in cured and deli meats—that have been shown to improve energy, boost performance and reduce cholesterol levels. The nitrates in beets turn into nitric oxide in our bodies. This process can relax blood vessels, improve blood flow, and lower blood pressure.
Even the pesky red color has benefits. A compound called anthocyanins gives beets their bright red color. And of course they’re full of all the good stuff. Beets are antioxidant and phytochemical rich – which keep our healthy cells healthy!
Beet greens are equally, if not even more, nutritious than the beetroot. Don’t miss the opportunity to get those added benefits! Beet greens have more iron than spinach. The nutrients in beet greens can help ward off Alzheimer’s disease and strengthen your immune system!
Let’s eat some beets.Print
Crunchy, sweet, earthy. These roasted beet chips are a great alternative to regular chips!
- 6 beets, washed, ends cut off (can be red or multi-colored)
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon Himalayan salt
- pepper to taste
- Preheat oven to 350 degrees F
- Wash and peel beets with a vegetable peeler
- I try to minimize the amount of time these bright beets touch my cutting boards so as soon as I peel them, I slice them and put them in a bowl.
- Using a mandolin, thinly slice beets and place them in a large bowl
- Add olive oil, rosemary, salt and pepper, stir to coat
- Roast for 45 minutes or until crispy
- After 30 minutes, keep a close eye on them, they can burn quickly! Take them out before they burn, they will get a little crispier while they cool.
What’s your favorite way to prepare beets? Comment below and let us know!