Beets’ rich red color comes from the valuable family of pigments called betalains. Current research is discovering the ability of these pigments to act as powerful antioxidants, helping in the fight against the damage caused by free radicals. Beets also provide potassium, vitamins A and C, magnesium, riboflavin, iron, copper, calcium and zinc.

When cooking beets, wear rubber gloves and an apron to avoid staining. Beets can be stored in the refrigerator loosely wrapped for a few weeks. They can be eaten raw, steamed, boiled, juiced or roasted but no matter how you eat them, they are a delicious and healthy addition to your diet.

Recipes: Warm Roasted Beet and Portobello Salad, Beet and Cranberry Relish