“Let FOOD be thy Medicine and Medicine be thy FOOD” — Hippocrates
Yeah, yeah beets are good for us. Even those pesky, unruly greens attached at the stems are more nutritious than the beet roots themselves. Yet, the beet roots are still of value just like the leaves. The leaves and roots provide different health benefits and eating one without the other is a disservice to our bodies.
We’re not going to extract what makes each valuable medicinally or nutritionally and place those properties inside a pill – no way man! This negates all the other benefits of eating the total vegetable. Extraction by sheer definition means we’re leaving something out. I don’t want a plate of pills for my daily meals — this ain’t Star Trek: Next Generation. We’re not trying to live exclusively on juices and smoothies neither – after all, we are born with teeth to masticate.
What we are going to do is recognize the medicinal and health properties within the beets in order to not be afraid of eating them more often and in different ways. They appear intimidating and look as if they are bitter, that is, disgusting to eat — but oh, contraire mon frere. Beet greens are nothing like dandelion leaves or mustard greens or any other intensely bitter foods that cause our lips to purse and our faces to frown. Instead they are amazing in flavor and easy to prepare.
But first, Cliff Notes …..
History:
Beets originated in the coastal region of the Mediterranean where it still grows today resembling Swiss Chard.
Health & Medicinal Benefits:
Beets –
-relaxes and widens blood vessels
-fights inflammation
-good source fiber, folate, vitamin C, manganese and potassium.
-taste sweet yet low impact on blood sugar
-boosts stamina
-beets red hue comes from phytonutrient called betalains (good cancer fighters)
Beet Greens – 
-rich in element boron (bone-building properties)
-stimulate the body’s own production of antibodies, which helps strengthen the immune system
-contains protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, manganese, significant amounts of vitamin A, vitamin C, calcium, and iron
What about cooking those beet greens?! And they must taste good we don’t care how healthy!
There are many ways to prepare beet greens but this is one of my favorites that’s quick and easy. All we need is olive oil, lots of fresh garlic, salt and pepper and half lemon. The red color you see is, you guessed it, from the beet leaves. The greens are sweet but not overpowering. We can easily devour all the greens in one sitting.
The result is voila!
When we think about it all fruits and vegetables contain medicinal compounds to fight cancer, alzheimer’s, diabetes and many other diseases plaguing our societies. It’s important to eat the widest variety possible consistently and often. It’s also important to drink plenty of water and manage stress. I know, easier said, but even more so we need to devour the rainbow of fruits and vegetables, the bitter and the sweet with joy and gusto. We’re blessed with the added bonus that they taste good or … can be made to taste good. Every other day this week I’ll post on social media additional ways to prepare beets and beet greens. Now let us dine on beets and beet leaves never discarding our bodies needs!
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