• Folate, which can work against chance of heart disease and anemia.
• Soluble and insoluble fiber, which are good for intestinal health and blood sugar and blood cholesterol levels.
STORAGE
• Separate green tops from beets, leaving about an inch of the stem attached to beets.
• Carefully wash both parts, pat dry and store in paper-towel-lined plastic bags in fridge for up to a week.
PREPARATION
Raw: Finely chop beet greens and beets and add to salad.
Cooked: Sauté the greens using a low-sodium broth. If you have a steamer in your cab, prepare greens and beets in it and flavor with olive oil, garlic powder and pepper.
Note: Be careful when preparing because beet juice can stain hands and clothing.
Sources: The University of Illinois Extension and WHfoods.com
