Fittest Loser recipe week 6: Beets and greens
Apr 3, 2016 5:55 AM -
If you typically cut the stems and leaves off your beets and discard them, you are missing out. They complement one another in flavor and nutrition. The leaves of the beet plant are delicious raw, when they are especially tender and young, as well as cooked. It seems the parts are meant to be together, not only in the soil, but also on the plate. Beet greens and roots are packed with nutrients, but they are mates with different assets. Like other dark, leafy vegetables, the greens are packed with vitamin A, potassium, calcium, iron, magnesium and the eye-health duo lutein and zeaxanthin. The roots are rich in folate, fiber, nitric oxide (which improves blood flow) and antioxidants called betalains that give them their crimson color and also can help the human body neutralize toxins and fight inflammation.