Beetroot, as noted by the National Center for Nutritional Education, owes its health benefits to its high content of anthocyanins and flavonoids (betalains and choline, responsible for its antioxidant, antiseptic, and anti-inflammatory properties). But that's not all. Beetroots are also rich in potassium (348 mg per 100 g), as well as calcium, phosphorus, magnesium, vitamin C, zinc, and B vitamins, including folic acid.
How Does Beetroot Affect the Body? It's a True Treasure. What Are Beets Good For?
Beetroot is excellent during cold and flu season, especially in autumn and winter, due to its beneficial effects on the immune system. The root has antioxidant properties and supports metabolism, which can aid in weight loss. It also has a positive impact on gut health. Because of its high folic acid content, it is particularly recommended for pregnant women. It's also good for people with diabetes and those struggling with concentration issues.
Beetroots have blood-forming properties, meaning they stimulate blood production processes, including the creation of hemoglobin and the maturation of red blood cells. However, the idea that beets can cure anemia is a myth. The only way to combat iron deficiency is through supplements or foods rich in heme iron. However, this doesn't mean you should avoid this vegetable - quite the opposite.
What Can You Make with Beets? Not Just Borscht. Here's How to Make Fermented Beet Juice
Young beetroot leaves, known as chard, can be used to make soups, and the greens can be added to salads, grains, and other main dishes. The root is most commonly used to make red borscht, but that's not the only way to use this vegetable. How can you eat beetroots? Few people realize that the roots can be eaten raw. You can also roast them and add them to salads, grate them for slaw or meatless patties for dinner, pickle them for winter, or "squeeze" beet juice. Simply wash the vegetables, peel them, cut them into smaller pieces, and put them in a juicer or slow juicer. You can drink the juice and use the leftovers, for example, to make patties. What if you don't have a juicer? You can make fermented beet juice instead.
Put half a kilogram of washed, peeled, and sliced beets into a container, preferably ceramic, though a large jar will also work.
- Pour a liter of boiled water over them.
- Add a crust of real wholemeal bread, a few peeled garlic cloves, a tablespoon of sugar, and a tablespoon of salt.
- Cover with cheesecloth, secure with a rubber band or string, and leave in a warm place.
- After 3–5 days, strain the juice into sterilized bottles. Store them in the refrigerator.
WARNING! People with kidney stones, gout, and rheumatism should be cautious with beet juice, as it contains oxalates, which can worsen symptoms. People with low blood pressure should also avoid drinking it frequently. Moderation is key.
