beetroot

Usually the deep purple roots of beets are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Beetroot can be roasted, boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.

Beets boast an impressive nutritional profile; are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C.

Beetroots are high in several beneficial plant compounds, especially betanin (beetroot red), vulgaxanthin, and inorganic nitrates. In particular, inorganic nitrates are associated with reduced blood pressure.

This root veggie can also improve oxygen use, stamina, and exercise performance.

However in some cases may cause digestive issues.

Beets contain nitrates, which may increase blood flow to the brain and improve cognitive function. However, more research in this area is needed.

Beetroot is a delicious and versatile vegetable that’s easy to add to your diet. If possible, choose beets that feel heavy for their size with green tops still attached. 

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