Energetics of Beet Root: Red and Delicious

Beets were first cultivated by the ancient Romans, and the invading tribes were then responsible for introducing them throughout Europe, where they were used as animal fodder.   It wasn’t until the 6th Century that beets became popular for human consumption.

Beets are a two-in-one vegetable, as you can eat both the leaves and root!  The root is what people generally are referring to when they say beets and the leaves are known as beet greens.  In fact, for a time the beet greens were the preferred portion of the plant to eat, which comes as no surprise for they are delicious and nutritious.  Today I am going to be concentrating on beet roots!

Varieties

The three varieties below represent the bulk of beets found in the market today.

Table beets are the most popular variety of beets and are most commonly found in local markets.  These beets come in many colors including red, yellow, and white speckled with pink.  Red beets contain a health-promoting phytonutrient called betacyanin, which is not found in yellow or rainbow-colored beets. Sugar beets are specifically used for the production of refined sugar and alcohol.  These large white beets are not generally eaten as a vegetable.  Their sugar content is more than twice that of red beets and they lack many nutritional benefits. Mangelwurzel, also called fodder beets, are used for animal fodder.

Beets are available all year round but are in peak season June through October.

How to Choose and Store

Select the best-tasting beets by looking for medium-sized beets with firm roots, smooth skin, and deep color.  Avoid beets that have spots, bruises, or soft, wet areas, all of which indicate spoilage.  Shriveled or flabby beets are aged, tough, fibrous, and not at all delicious.

The best way to store fresh beet is in the fridge.  Cut off the stems and place them in a plastic storage bag prior to refrigerating.  Do not wash your beets before refrigeration to prevent spoilage.

Nutrition

Beets contain a unique class of phytonutrients called betalains. It has only been found in a few foods and of those foods, beets are the most commonly consumed. Betacyanin a red pigment concentrated in red beets, and betaxanthin, the yellow pigment found in yellow beets are just two examples of betalain phytonutrients. Betalains have many antioxidant properties, especially in the liver and intestines. Beets are also heart-healthy, in that they have high levels of fiber, folate, potassium, magnesium, and vitamin C. Other beneficial nutrients in beets are free-radical-scavenging manganese and copper, energy-producing iron, bone-building phosphorus, and sleep-promoting tryptophan.

Energetics

Beets are neutral in temperature and sweet in flavor. They strengthen the Heart, sedate the spirit, improve circulation, purify the blood, benefit the liver, moisten the intestines, and promote healthy menstruation.  Beets have been used with carrots for hormone regulation during menopause. They treat liver stagnancy and liver ailments in general, as well as constipation from fluid deficiency.  They also treat nervousness and congestion of the vascular system.

Note: The greens contain oxalic acid, and in high doses, inhibit calcium metabolism.

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Red Flannel Hash

Ingredients

• 4 Tbsp butter

• 1 cup chopped onion

• 2 cups chopped cooked corned beef

• 1 1/2 cups chopped cooked beets*

• 1 1/2 cups chopped cooked potatoes

• 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)

• 1/4 cup (packed) chopped fresh parsley (optional)

• Freshly ground black pepper to taste

Preparation

1. Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.

2. Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don’t stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it’s sticking.

3. When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste.

4. Serve plain or with fried or poached eggs.

Source

https://www.simplyrecipes.com/recipes/red_flannel_hash/

Mateljan, George. The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. George Mateljan Foundation: Seattle, 2007. Print.

Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.