Beets don't kale me now!

Every year we hear about the latest super foods- exotic fruits and vegetables like acai, gogi berry, avocado, kale and watercress. You may be surprised to hear that this year’s latest super food comes from the root family- the same family as the humble potato. Beets are in! Beet greens on the other hand are native to the chenopod family- a plant from which spinach, chard and quinoa originate.What gives beets their beautiful color, also gives them their nutrient power. Phytochemicals in beets knows as betalains have antioxidant as well as anti-inflammatory properties. Like other fruits and vegetables, the longer you cook beets, the more nutrient loss occurs. Experts suggest steaming beets for about 15 minutes to retain the most betalain content. If you are roasting beets, keep the cook time to less than an hour. Betalain has been found to reduce tumor growth, making it a potential cancer-fighter. In addition, beets are a great source of folate, a nutrient involved in DNA synthesis necessary for metabolism and protection against neural tube defects.Beets come in a variety of colors (red and gold), but are typically known for their crimson, ruby color. Yellow beets are a source of lutein- a nutrient needed for healthy vision. Beet greens are higher in lutein than the root itself. The taste of beets is earthy with a slightly crunchy texture. They’re great on their own as a side dish, or added to salads. Just so you don’t freak out after eating them, an estimated 10-15% of beet eaters experience “beeturia”- a red tint to the urine after beet consumption. Beeturia is innocuous, but may indicate an excess or deficiency in iron. It may be worth a trip to your healthcare provider to investigate your iron status.