Lately, I’ve been adding beet juice to my smoothies. They typically consist of 1 cup of berries, a handful of spinach, 1 cup of water and 1 scoop of superfood powder (I use Shakeology). When I substitute 1/2 c of beet juice and 1/2 cup of water for the full cup of water, I find that it adds an extra dimension to my smoothie.
I planted a few beets in my garden this year and I love them so I was curious about why they’re so healthy. I want to share with you what I’ve found.
Beets have lots of antioxidants. I’ve read that they have more antioxidants than tomatoes or carrots. While they have a lovely, sweet taste – it’s said they have a very low impact on blood sugar – so no spikes!
So far, I’ve purchased beet juice rather than juicing it myself. If you’re juicing your own beets, be sure to keep the beet greens. I often use them in smoothies in place of spinach. They are super nutritious – ranked one of the world’s healthiest foods. They have 15% RDA of iron, plus calcium and magnesium as well as Vitamin A (220%), Vitamin K and even Vitamin C.
For the beets themselves, I simply roast them at 400 degrees with a little olive oil – oh, for about 40 minutes or so. And that’s it! If there are any leftovers, I add them to a spinach salad with blue cheese and walnuts.
The beet vegetable, the root itself, is full of a phytonutrient called betalains. cancer-fighting compounds. As I continue to blog about healthy, natural food please check back. Send me any comments about what whole food nutrients you would like to learn about!