• by XpatAthens
  • Friday, 20 February 2015
The Benefits Of Beets

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