Beets are an important dietary source of betaine, which supports healthy blood vessels and healthy liver function.

Beets also contain the important nutrients folate and potassium. They can be baked, boiled, steamed, or shredded raw and loaded on fresh salads. Beet leaves are also very high in nutrients and great for fresh salads, added to shakes, or juiced.

The leaves are higher in nutrients than the root and contain nutrients like calcium, iron, vitamin A, and vitamin C. Diets low in saturated fat and cholesterol that include 2g per day of phytosterols like beets, eaten with meals or snacks, may reduce the risk of heart disease.

Beet Shake

1 x beet with leaves, chopped
2 x carrots, chopped
1 x apple, chopped

Lunch: Warm Beet Salad

2 x beets, scrubbed clean, chopped
10 x ounces mixed salad greens, rinsed
1 x avocado, peeled, pitted, diced
1 x carrot, shredded
1 x small cucumber, chopped
1 x tablespoon Dijon mustard
2 x tablespoons balsamic vinegar
1/4 cup olive oil
Sea salt and pepper

Boil beets until just soft. Drain and set aside. Meanwhile, in a medium salad bowl, mix greens, carrot and cucumber together. In a small bowl, combine mustard, vinegar, sea salt, and pepper, and whisk together. Slowly pour in olive oil while whisking until dressing is smooth. Place beets over greens and drizzle with vinaigrette. Toss to coat and top with fresh avocado. Serves 2-4.

Dinner: Roasted Root Vegetables

1 x bunch (1 pound) beets, red or golden, trimmed, scrubbed, and chopped
1 x butternut squash, peeled and seeded, chopped
1 x large yam, peeled, chopped
1 x large parsnip, peeled, chopped
1 x large carrot, peeled, chopped
1/2 red onion, chopped
6 x cloves garlic, chopped or whole
8 x tablespoons fresh thyme leaves
8 x tablespoons extra-virgin olive oil
Sea salt and pepper

Preheat oven to 425F. Placed all chopped vegetables into a large bowl with garlic, thyme leaves, and olive oil. Toss to coat evenly. Spread vegetables out evenly on a cookie sheet in a single layer. Sprinkle with sea salt and pepper. Place vegetables in the oven and bake for about 45 minutes, stirring once halfway through baking, until vegetables are tender and starting to turn golden. Serves 2-4.