Beets are starting to grow in Ontario and if you are a regular visitor to a farmer’s market or are a member of CSA there’s a good chance you will end up with beets in your kitchen. So, why choose beets?
These colourful root vegetables are a powerhouse of nutrition. First thing that you need to know: don’t throw away the greens! These lovely green tops contain both calcium & magnesium, vitamins A, C, K and are good source of iron*. They can be eaten raw but are best consumed cooked to remove the oxalates.
While many people can cut off these greens and only consume their round root portion, beet greens are actually the most nutrient-rich part of the plant and provide amazing health benefits. – Worlds Healthiest Foods
Once you’ve removed the greens you’re left with the beet root, which is what most people are familiar with. The most common types are:
- red or purple
- yellow, also called golden
- striped, sometimes referred to as candy cane beets
- there are also sugar beets, used for sugar production
Like the greens, the beetroot is quite nutrient-dense and is rich in antioxidants, folate & manganese and offers support to the liver for detoxification*.
Beets are a very versatile root vegetable and can be used in soups, stews, juices & smoothies, and even desserts.
Check out this Recipe Collection for some amazing recipes using beets and other seasonal Ontario produce.
Summer Seasonal Recipe Collection
Click on the image to see the recipe.
*Source: The World’s Healthiest Foods, George Mateljan