Beet salad. Beet juice. Beet chips. So many options to one of nature’s most nutrient-packed treats. Rich in folic acid, calcium, iron, Vitamin A and C, beets are said to be a great immunity booster and guard against cancer.
I love beets.
I’ll eat them raw; either shredded on a salad or sliced thin, I bake, roast and juice them..and they are so good for you. Here’s what Dr. Oz had to say about beetroot juice.
Beetroot juice has been shown to help the body respond better to exercise, by balancing oxygen use and increasing stamina.
Beetroot juice is one of the richest dietary sources of antioxidants and naturally occurring nitrates. Nitrates are compounds which improve blood flow throughout the body – including the brain, heart, and muscles. These natural nitrates increase a molecule in the blood vessels called nitric oxide, which helps open up the vessels and allows more oxygen flow as well as lower blood pressure.
Here’s a recipe I found from Everyday Food (2010) for Beet Chips:
Yield: Serves 4
- 2 medium beets
- 1 teaspoon extra-virgin olive oil
Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.