The root vegetable that has lots of medicinal properties and will aid in treatment of many ailments is the lowly beet. The beet is an ancient prehistoric food that grew in North Africa, Asia and Europe. It has strong anti-cancer properties and anti-inflammatory agents to support heart health. Some of the important properties of beets are, B1, B2, B12, C, Copper, magnesium, potassium, iron, phosphorus and iodine. Beets improve blood flow, regulate cholesterol levels,and are good for a healthy liver, protecting against liver diseases. Beets fight anemia and detoxify the body, slow down aging and protect blood vessels. They are good for digestion because they are high in antioxidants, cellulose and pectin. Beets are excellent for athletes boosting stamina and endurance during a workout. Beets have a high sugar content therefore should be eaten in moderation.
Beets can be eaten raw, juiced or cooked. The leaves have a high content of potassium, and with the elimination of sodium can lower the risk of heart diseases and strokes by 21%. Also beet greens ward off Osteoporosis, fights Alzheimers and strengthens your immune system.
So there you see, you must add some beets to your diet. I love them just boiled and sliced, or with a little vinegar. A great recipe that is fairly common with the use of beets is Borscht:
1 quart of organic, homemade broth (preferably beef )
1 tbsp butter
3 – 4 medium size beets – thinly sliced or grated
1 thinly sliced or grated onion
1 cup of shredded red cabbage
1/8 cup minced parsley
1 Tbsp Lemon juice
Salt and pepper
Sour Cream (optional)
Over medium low heat, melt butter in a medium size soup pot.
Add onions and beets and cook until soft – about 7 or 8 minutes.
Add a dash of salt and pepper. Stir in broth.
Simmer for about 20 minutes. Then add fresh cabbage, parsley, nutmeg, and sherry. Simmer for a couple minutes more, season with additional salt and pepper and serve with a dollop of sour cream if you like.