My husband tweeted today that a co-worker made him Borscht. He said it was the perfect thing for a cold day like, today, it has been pretty cold for us here in the Bay Area. He also said that he loved it and was hoping that I would try making it. I had to look it up. It is beet soup. Beet soup. Of course, I had to look at what beets have to offer. The nutrients are found in both the greens and the root. I am seeing some articles saying that they are doing a lot of new research on beets and they might claim it a super food – at least in a juice form.
Beets have anti-inflammatory affects along with antioxidant properties. As with most vegetables, the more you cook them the more the nutrients get destroyed. The best way to get the most out of this vegetable is to juice it. The next best is to steam it or roast it less than 15 to 20 minutes. These methods give the nutrients the best chance of surviving and actually making it into your body.
Beets contain potassium, folic acid, phytochemicals, vitamin C, vitamin A, and some of the Bs (B2, B3, B5, and B6), iron, and calcium. The greens have an even higher level of iron, calcium, vitamin a, and potassium than the roots.
Beets are also a good source of fiber.
According to Wiki, in Russian cuisine, Borscht usually includes beets, meat, cabbage, and optionally potatoes. The Borscht my hubby had was made by a Russian co-worker so that is what I will be experimenting with. I am sure that eating beet soup will be a healthy addition to his diet.
I might try grating them to put on salads. Also roasting, you know how I love roasted veggies. Do you eat beets? How do you eat ‘em?