Okay, so the title of this post is a little misleading. But as a twenty-something, when you first hear the word beets, you may or may not be thinking about the vegetable. Remember the band from Doug who sang “We Need More Allowance,” or in this case, “Killer Tofu?”
I loved that show. Patty Mayonnaise, Skeeter Valentine, Porkchop, and Judy. But I digress. I’m really talking about beets as in the vegetable. Yes, my new obsession. The red, delicious goodness.
Mmm. Now why, you ask? Well, beets are like the hidden piece of candy in a big pile of vegetables. Well, kind of. They’re actually really good for you; high in folic acid, potassium, calcium, and antioxidants (in particular, betacyanin, giving the rich, red color). And they taste SO good! I’ve told you before that I’m quite the picky eater, and I also have an unusually large sweet tooth. So the good news is: If I like them, you’ll like them! Beets are sweet and have a really unique flavor. Apparently, the greens (the leafy part that grows out of the ground) is even better for you. I haven’t tried that part just yet, but they do contain even more iron, vitamin A, potassium, and calcium. Beets… just can’t be beat! (Sorry, I couldn’t resist).
Eat them raw, roasted, baked, or from a can. Of course, any fresh vegetable is better for you than canned. But if you drain the water, chop them up, and toss them over your salad, it’s one more “punch” for your greens and I promise that you won’t regret it. They can even serve as their very own salad! Interested in finding out more? Check out all of these fabulous beet Recipes for Health as seen in the New York Times.
“Oh-ee-oooh, Killer Tofu…”