Beets are a wonderful side dish to any meal. And now is the time to start adding them to your weekly grocery list. This intense, starchy vegetable is a blood tonic and is good for anemia, the heart and circulation (just look at the gorgeous red color!). Beets purify the blood, alleviate constipation, aid the liver and promote menstruation.
And don’t discard the greens! Beet greens have notable amounts of calcium, iron, magnesium and phosphorus and taste a lot like Swiss Chard. They are delicious cooked with a bit of olive oil and some garlic. However, a word of caution: Beet greens are high in oxalic acid, which can form crystalline substances in the body if eaten in excess – so don’t overload on them. I like to mix them with other greens such as kale, collards or spinach.
Beets are often pickled, boiled or roasted for use in salads or added to soups. One of my favorite is beet and feta salad with dill. Just roast the beets for about 40 minutes or so in a foil pack with a bit of olive oil and dill. When they are soft, take them out and combine with a bit of Dijon mustard and some feta cheese. YUMMY!