Aside from being very nutritious, beets are being used in the treatment of cancer. Research shows cases of cancer patients going into remission with high doses of beet root. Isn’t that just amazing. I’ve always known beets were good for your liver but I never knew they were so powerful against cancer cells. Researchers believe it may be the deep red colour called betalain in the vegetable that works it’s magic with cancer.
If you eat beets regularly like I do, I’m sure you have seen this red colour in your urine and stool. This is called “beeturia”. Now you know why the doctor asks you to avoid eating beets before a colonoscopy or other digestive tests. The red colour from beets would mimic blood in such tests. That’s not a good thing.
Beets contain many nutrients. They are a source of iron, calcium, sulfur, magnesium, iodine, potassium, fiber and trace minerals. Beets are very anti-inflammatory, antioxidant heavy and are great in detoxification. I put raw beets in my fresh press juice as I know that beets are good for your liver and detoxing the body.
Beets are good for your eye health too. They contain carotenoids lutein and zeaxanthin. I’ve done a post on asaxanthin….you may remember I wrote about the carotenoids being good for eye health. Beets are also good for our nervous system health…which I need all the nervous system support I can find with my MS.
Aside from juicing beets, I’ve also boiled, peeled and sliced them as a side dish. I’ve roasted and peeled them. I love using them in salads.
Here is a yummy beet salad recipe…good anytime of the year.
ROASTED BEET SALAD (as always my ingredients are organic)
1 lb. beets, greens removed, trimmed
1/4 cup sliced almonds
3 tbsp. extra virgin olive oil
1 tbsp. sliced green onion
1 tbsp. fresh squeezed lemon juice
2 tbsp. red wine vinegar
1/4 tsp coconut sugar
1/2 tsp salt
3 cups arugula or your favourite greens
Wrap beets in foil and put in a preheated 450 degree oven for 1 hour and 15 minutes. Remove from oven, take foil off and let the beets cool.
Meanwhile, cook sliced almonds in oil in pan, stirring until slightly toasted colour appears. Remove oil and almonds from heat and let cool together as they make the base for the dressing. Once cool remove almonds from oil with a slotted spoon and put in a small bowl, season with Himalayan salt or salt of your choice
In a separate bowl stir oil, lemon juice, shallot, vinegar, sugar, and salt together with a whisk. Peel the skin off the cooled beets. Slice the beets and add the slices to the dressing. Stir to coat the beets.
Slice the pear into thin slices.
Arrange your greens on each plate. Place beets on top of greens, then top with pear slices and remaining dressing. Sprinkle with the almonds.
Being vegan, I stop here with the recipe but if you like cheese then this recipe is delicious with added crumbled goat cheese, or feta, or blue cheese.