Many moons ago, I worked in a soul food restaurant in New Orleans where they served a popular salad that was made up of only beets and onions. I love the remarkable color of beets and it has certainly been trending in the restaurant scene. A beets, beetroot, and table beets are in the same family as a sugar beet or Beta vulgaris, but are genetically and nutritionally different. Sugar beets are white and used for sugar extraction but the beet (beetroot) is red or gold in color.
The beet is a member of the vegetable food group and more specifically, the root vegetable family. It is from the Chenopodiaceae and they have edible leaves, roots, and stems. They qualify as dark green vegetables just like kale or bok choy and have less carbs than starchier veggies and a significantly higher percentage of their carbs come from fiber.
Beets are excellent sources of fiber, folate, manganese, and potassium with a good source of vitamins B6, C, iron, and magnesium. They also contain riboflavin, thiamine, pantothenic acid, choline, betaine, phosphorus, copper, selenium, and zinc. With all these amazing nutrients it’s no wonder the beet is being touted as a “super food,” but people have been taking of advantage of its health benefits dating back 4,000 years to the time of the Babylonians.
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