It isn't hard to come up with advantageous reasons to eat beets, the brightly-colored root vegetables brimming with flavor and nutrition. Unlike most root vegetables, you can eat both the beet root and the leafy green tops. Canned beets are convenient, but fresh beets -- available throughout most of spring and summer -- provide superior color, flavor and nutrition.
Nutrition
Foods that have bright or dark colors, including beets, contain generous amounts of beta-carotene, which converts into vitamin A in the body. A powerful antioxidant, vitamin A promotes healthy eyesight and skin, and may help prevent certain types of cancer. Beets also contain potassium, with a 1/2-cup serving of cooked beets containing potassium equal to a banana. Like tomatoes and other red vegetables, beets are high in lycopene, a substance that may reduce the risk of prostate and other forms of cancer. Beet greens are high in vitamin C and other nutrients.
Versatility
Cook beets using a variety of simple methods, including boiling, steaming, baking, sauteeing, roasting or microwaving. Serve cooked beets with melted butter, or combine them in soups, stews or other hot dishes with a variety of vegetables, meats or seasonings. Preserve beets by freezing or canning them or create tangy pickled beets in vinegar. Grated raw beets brighten up a green salad.
Ease of Preparation
Beets are easily prepared for cooking. The most important thing is to refrain from peeling the beets before cooking, as peeling allows escape of the colorful juices, resulting in drab, colorless beets. Instead, wash beets under cool water, using a soft vegetable brush. Take care not to puncture the skin. Once the beets are cooked and slightly cooled, you can easily slide off the peels. Similarly, leave about 2 inches of stem attached, as removing the stem provides another way for juices to escape.
Beet Greens
Beet greens, which often end up in the garbage disposal or compost bin, are nearly as versatile and delicious as the beet root. Beet greens sauteed in a bit of olive oil or butter, then topped with a sprinkle of salt and pepper, make a simple side dish. Mix raw beet greens with a tossed salad, boil or steam the greens until they're crispy tender or mix the greens with a small amount of water and cook the greens in the microwave.
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