Cooking with beet

After years of being relegated to the recesses of the salad bar buffet next to the shredded cheese and buttered croutons, beets are enjoying their much-deserved place at the center stage of a healthy diet. They're not only chock-full of essential everyday nutrients like B vitamins, iron, manganese, copper, magnesium, and potassium, these ruby gems also are a goldmine of health-boosting nutrients that you may not get anywhere else.
when you're washing and peeling the beets, and you trim off the green leafy tops, don't toss them away! The greens and the stems are edible, and make a great substitute for any green such as spinach, swiss chard, and bok choy. They can be steamed, sauteed, braised, added to soups.

Whether you like them sweet and roasted, pickled or as crunchy chips, beet recipes can satisfy everyone taste.

Depending on which type of betalain pigment and the concentration that is in a particular type of beet, it can vary in color from red to purple or even yellow to orange. In the former case, these are known as betacyanins betalain pigments; for the yellow to orange, these are known as betaxanthins betalain pigments.

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