My midwife, Rebecca, encouraged me to eat beets during my pregnancy…so I promptly went to the coop and bought 2 different varieties, but they sat uneaten in the back of my fridge for weeks. Finally, upon seeing them, I had a craving and decided to cook them up. I do love beets…I grew up eating them fresh from my parent’s garden, but I didn’t know of (or care about) the awesome health benefits back then! 🙂
Beets are super high in folate, which is essential when you’re growing a baby! It also has a decent level of iron and tons of other nutrients. There are several different ways to eat beets:
- Roast or boil until tender…season with lemon juice, olive oil, herbs, etc.
- Grate raw beets over your salads (I love this!)
- Juice them!
- Marinate/steam the greens just like you would with mustard or collard greens.
This particular variety of beets has a striped pink and white flesh and is called a “chioggia” beet. Aren’t they so beautiful? It was such a surprise when I cut into it! It’s a pre-1840 Italian heirloom garden beet and I had never seen it before. But the coop had a bunch of kinds, so I thought I should mix it up! I will definitely be buying more. Yum.