Beets are amazing nutrient dense food for our whole bodies and perfect for Spring detoxification. These beautifully red (or orange) are so vibrant in color they just ooze with vitality.
Beets are root vegetables that produce an edible tuber (the part most famously known for eating) and nutrient rich deliciously tasty leaves.
Beetroot with it’s bright red tint are amazing powerhouses for the whole body. In herbal medicine they are praised for their amazing support for the heart, blood, liver, kidneys, brain, and spleen. Beets are a great source of fiber, vitamins such as folate (vitamin B9) and vitamin C, and minerals such as manganese, potassium, and iron. They are amazing for the blood by supporting detoxification and helping lower inflammation. Folate is essential for healthy red blood cell production and iron helps to build blood. The high folate content also helps support the body with healthier blood pressure and reduces the ability for platelets to stick together causing plaque formation, therefore allowing for easier and greater blood flow throughout the body.
The high iron content in beets make them amazing for menses cycles to support bleeding women, especially those with higher blood flows. Women that deal with endometriosis in particular often have depleted iron reserves so beets help not only with helping to boost levels, but also help to support the blood itself flow more freely.
Through their action on the liver they help keep the blood clear of waste and support detoxification in the body, along with helping keep the liver itself strong and healthy. Seeing they are high in minerals and vitamins they are considered a food that is great for strengthening the body, especially after illness or being malnourished. Many of us can be malnourished in our bodies even when we consume a lot of food if the food consumed isn’t nutrient dense.
Beets also support the kidneys and bladder helping to strengthen a weakened bladder and provide support from chronic UTI’s. Their high fiber content helps support elimination in the body and the pectin helps pull out toxins, cholesterol, and heavy metals. Beets are also high in antioxidants which support our immune cells helping us to stay healthier in general.
So not only are they delicious, they’re a healthy addition to any well-balanced diet.
These little powerhouses do have a few cautions however. They are high on the glycemic index from their high sugar content so be cautious with use with diabetes. Also, too much consumption, especially of the juice, can have a nauseating effect and possibly cause fainting with excess juice consumption. Everything in moderation is always the key.
What’s great is beets can be found year round in almost any grocery store, although most discard the leaves and sell only the tubers. Try to choose organic beets however as they are one of the crops that are often genetically modified.
Cooking Beetroots
My favorite way to cook beets is to use a pressure cooker as they retain their color and turn out oh so tender. Plus they are insanely simple to cook this way and less messy. To me they taste like chunks of red candies and I cannot get enough!
Simple and Quick Cooked Beets (Instant Pot Method)
Ingredients:
However many beets you want for the week
1 cup of water
Rinse the beets to make sure any dirt is removed. Place the beets on the trivet on the bottom of the pot. Add 1 cup of water. Close the lid and choose pressure cook on high for 25 minutes. After it cooks do a 5 minute natural release of the steam. Then do a quick release for the remaining steam being care to not get burned. Let the beets cool down to a temperature you can easily pick them up at.
To remove the skins you have two options. 1. You can put the beets under cool water and rub the skins with your fingers. The skin will easily peel right off and your fingers will be left a temporarily beautiful pink. 2. Using a knife peel off the outer skin and discard.
Store the beets in a sealed container in the fridge and use them up within 5 days. For longer storage dice them up and store in the freezer.
Ways to use beets
Leaves:
The leaves themselves can be sautéed like any other cooking green (think kale or spinach). Simply chop up some fresh leaves and sauté in a few tablespoons of ghee or coconut oil with a clove or two of garlic, and a dash of salt and lemon juice. Super easy and delicious.
Beetroot:
My favorite way to eat beets is as a salad topping. I cut up the root into chunks and add them to a salad, along with some nuts. They can also be shredded raw and used to top dishes that way. A slaw can be made by grating raw beets, apples, and chopping up walnuts. Top with a lemon juice vinaigrette and you have an instant side dish.
Fermented beets are also amazing whether it’s the vegetable itself or the juice for the beverage beet kvass!
Let me know if you have any great beet recipes you enjoy!
