The Benefits Of Beets
- by XpatAthens
- Friday, 20 February 2015
Beetroots, whether roasted, steamed or raw, easily find their way into new salads, side dishes and main dishes. They are friendly with Mediterranean seasonings of all kinds: Greek, Middle Eastern, North African, Italian and Provencal. The greens are interchangeable with other mild-tasting greens like Swiss chard and spinach; one bunch of beets gives you two vegetables to work with.
With the beets and their greens you get two sets of nutrients: anthocyanins and betalains, known for their antioxidant properties, from the beetroots, and vitamins K and A, as well as other phytonutrients – lutein and zeaxanthin – from the greens. Both are excellent sources of folate, and beets are a very good source of manganese, potassium and copper.
I find that I often need greens from two bunches to have enough for a recipe, which is one reason I’m always looking for new dishes for beetroots. This week, I made three vegan salads, one with beets and their greens drizzled with a garlicky tahini dressing that I’ve always loved with typical Middle Eastern dishes like deep-fried cauliflower and falafels.
To read more, please visit nytimes.com
By Martha Rose Shulman