GET OUR STAR OF THE WEEK EMAIL subscribe

Fun Facts

Beets belong to the Caryophyllales family, which also includes cacti and venus fly traps! This ancient root vegetable dates back to at least 2000 BC in the Mediterranean. Back then, beetroots were not on the menu. They weren't even purple! They were black or white and their greens were used as seasoning and medicine. Romans get credit for being the first to eat the entire beet. Today, beets are part of some classic dishes from around the world: Borscht, a beet soup from the Slavic countries, and burgers with pickled beets -- or Aussie Burgers -- from guess where? Beets are very colorful -- golden, purple, red or pink striped -- and versatile, too. Steam, fry, pickle, juice, boil, slow cook or eat them raw. Take your pick!

Star Power

Beets and their edible greens are a super source of folate, vitamin A and K, and a very good source of manganese, copper and potassium. Beet greens contain lutein and zeaxanthin, carotenoids known for keeping your eyes healthy. Beets contain the amino acid betaine that helps build muscle, makes sure fats are broken down more efficiently and gets rid of toxins. Inflammation-fighting antioxidants like flavanoids help prevent too much LDL or bad cholesterol, while high iron content helps you feel peppy. Did you know that golden beets don't stain like purple and red beets do?

Quick Preps

PREPARE: Wear gloves or be careful. Purple beets turn everything red! Peel skin off or leave on. Keep the greens -- they're edible too.

• Shred raw beets in your food processor or with a grater and add to salads, sandwiches or wraps.
• Bake beets to make chips. Cut into thin rounds. Drizzle with olive oil and sea salt, then bake for 20-30 minutes at 350 degrees.
• Roast beets. Drizzle with olive oil, sea salt and pepper, then roast at 400 degrees for 35-40 minutes. Add to your pizza, stir fry, casseroles and pasta.