Beet

Beets are commonly used in salads, soups, pickles, and as a natural coloring agent. They are also juiced, roasted, boiled, and incorporated into desserts for their natural sweetness.

Beets are low in calories, with a medium-sized beet (about 82 grams or 2.9 oz) providing approximately 35 calories.

Beets contain about 1.3 grams of protein per medium-sized root.

Beets have a negligible fat content, generally less than 0.2 grams per serving.

A medium beet contains about 8 grams of carbohydrates, consisting mainly of sugars and dietary fiber.

Beets are a good source of folate and contain other vitamins like vitamin C, B6, and betaine.

They are rich in minerals such as potassium, magnesium, iron, and manganese.

Beets offer numerous health benefits, including improved blood flow, lower blood pressure, and enhanced athletic performance. Their high fiber content supports digestive health, and the pigments that give beets their color have been studied for their potential anti-inflammatory properties.

For some individuals, beets can cause beeturia, a harmless condition where urine turns red or pink. However, people with kidney stones should limit their intake due to the oxalates present in beets.

Popular beet recipes include borscht, a traditional Eastern European soup, beet salads with goat cheese, and beetroot juice. Beets can also be baked into chips or blended into smoothies.

Beets can be roasted, boiled, steamed, or eaten raw. They are often pickled for extended shelf life and a tangy flavor.

Beets pair well with ingredients such as citrus, nuts, cheeses, and herbs like dill, mint, and parsley.

Beets are a colorful and nutritious root vegetable with a wide range of uses in global cuisines. They provide essential nutrients and can be prepared using various cooking methods, making them a versatile ingredient for many dishes.