Your Best Guide to Cooking and Eating Beets

 

The Benefits of Eating Beets | Dr.Berg

Video taken from the channel: Dr. Eric Berg DC


 

How to…Eat Beets

Video taken from the channel: livelife365


 

How to prepare, cook and cut Beetroot French cooking techniques

Video taken from the channel: French Cooking Academy


 

How to Cook Beets without Losing Nutrients

Video taken from the channel: BecomeInspired


 

How To Cook Fantastic Beetroots

Video taken from the channel: Scoff


 

5 WAYS TO MAKE BEETS TASTE GOOD | SCCASTANEDA

Video taken from the channel: sccastaneda


 

Beets 101 Everything You Need To Know

Video taken from the channel: Clean & Delicious


 

The Benefits of Eating Beets | Dr.Berg

Video taken from the channel: Dr. Eric Berg DC


 

How to prepare, cook and cut Beetroot French cooking techniques

Video taken from the channel: French Cooking Academy


 

How to Cook Beets without Losing Nutrients

Video taken from the channel: BecomeInspired


 

How To Cook Fantastic Beetroots

Video taken from the channel: Scoff


 

5 WAYS TO MAKE BEETS TASTE GOOD | SCCASTANEDA

Video taken from the channel: sccastaneda


 

Healthy Cooking: How to Cook Beets

Video taken from the channel: EatingWell


 

Beets 101 Everything You Need To Know

Video taken from the channel: Clean & Delicious


Here are a few favorites: Bake roasted beets into beet brownies. Toss raw beets into your favorite salad. Spoon them into your favorite grain bowl.

Bake a beet cake!Roasting is one of the best ways to cook beets because it gives them a rich, dense texture with concentrated flavor. Here’s how to cook beets in the oven: 1. Preheat oven to 425 degrees. 2. Line a baking pan with foil or parchment paper. 3. Drizzle beet.

Pro tip: To cook beets in a slow cooker, wrap each beet in foil and place in a single layer into the bowl (generally about 4 to 5 medium beets in a large slow cooker). Cover and cook on high. Boiling tenderizes the beets by submerging the vegetable in hot water and cook until tender. You may notice that for red beets the color leaks into the cooking liquid. Some methods.

The most common answers for how to eat beets are: roasted, boiled, steamed, fermented, pickled, or raw. All of these preparation methods have their own benefits, and you can try. How to cook beets After you wash them and brush them, cut the beets into pieces and boil them in salted water for about half an hour or until tender. Then drizzle some olive oil over the pieces, some chopped garlic and a bit of lemon juice. How to store beets before cooking.

If your beets still have the greens attached, cut the greens off leaving about 1 inch of the red stalks. Beetroots keep well in the fridge in a plastic bag for up to 3 weeks. Beet greens, on the other hand, should be consumed within a couple of days because they wilt pretty fast. How to prep beets for cooking.

Concentrate the sweet flavor of beets by cooking ‘em low and slow. Place beets in a greased 4-qt. slow cooker. Pour about a cup of liquid over the top. Cook, covered, on low 6-8 hours or.

Steaming beets is a healthful cooking method because the beets retain most of their vitamins and minerals-they’re not boiled out in water-and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights. 1. Remove remaining stem and taproot from cleaned beets. To eat a beet you have to get rid of the paper-thin skin first. You can peel it off while it’s raw (getting your fingers stained scarlet in the process; beets stain everything, even your innards).

Or.

List of related literature:

Whole beets require about 40 minutes of cooking in boiling water, whereas cut pieces (cubes, slices, or strips) can be Cooked in about One-third of that time.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

There are many ways to consume beets, but the best way is raw.

“The Paleo Cardiologist: The Natural Way to Heart Health” by Jack Wolfson
from The Paleo Cardiologist: The Natural Way to Heart Health
by Jack Wolfson
Morgan James Publishing, 2015

To check doneness, stick a knife into the beets to determine if they are cooked to your liking, which is another part of beet cooking I cannot account for.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

When I make roasted beets, I might as well do a podcast.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Reduce the heat to medium, add the beets and a hefty pinch of salt, cover, and cook for 5 minutes.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Cook beets alone unless you prefer the foods cooked with them to be beet red.

“Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford
from Healing with Whole Foods: Asian Traditions and Modern Nutrition
by Paul Pitchford
North Atlantic Books, 2002

PREPARATION AND COOKING Small beets: Wash, don’t break skin.

“Cruising Chef Cookbook” by Michael Greenwald, Marcy Raphael
from Cruising Chef Cookbook
by Michael Greenwald, Marcy Raphael
Paradise Cay Publications, 2000

Reduce the heat to medium—low and simmer for about I hour, or until the beets are tender and can be easily pierced with a paring knife.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Cover, reduce the heat to low, and cook for 1 to 1¼ hours, or until the beets are very tender when pierced with the point of a sharp knife.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

This is the same method for roasting beets/beetroots needed for A Real Good Salad {page 87}.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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101 comments

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  • The nails she’s wearing at the end, pink with raised jewels? My gawd, no! Nastiest manicure for a person showing a person cooking, I’ve ever seen in my life!!!! Washing one’s hands clean would be impossible.

  • You can grater a fresh beetroot on used as an garnish or just eat them or to make a vegetable dish but don’t cook your beetroot try on eats them fresh without cooking them

  • Years ago my Mother introduced me to Borscht a Russian Soup made with Fresh Beets with whute boiled potatoes. My Mother’s ancestry was a Polish Mother and a Russian Father. Once the Soup was finished simmering add a dallop of Sour Cream. We ate this quite frequently during the Winter months.
    I’ve subscribed to your channel as of Saturday 8/15/20

  • THIS CUD BE DONE IN FEW MTS BUT U ARE STRETCHING IT BY SHOWING PEELING BOTH BEET ROOT WHEN ONE IS ENUF NO ONE IS STUPID JUST WASTE OF TIME.

  • Question: it looked like you didn’t peel the beets before boiling. So after boiling, do you just cook away with the skin on as well? Or does it get peeled off somewhere in the process?

  • Is beat juice sufficient?
    I can’t stand the taste of beets, yuk, but I could take a shot of beat juice if I take a shot of like lemon juice right after to remove the taste.

  • You will retain more nutrients, and the lovely color by leaving on the tail and stem bits until after you cook the beets. Then peel and remove the unwanted parts. Old timey tip for you.

  • Question: it looked like you didn’t peel the beets before boiling. So after boiling, do you just cook away with the skin on as well? Or does it get peeled off somewhere in the process?

  • Never thought to use the water as a t i just made some talk about a red Zinger tea copycat! It tastes much better than I imagined!

  • These french chefs are making a mountain of a small mole hill in india simple way of making a baked salad of beet root is
    First skin.the beet root remove top and bottom roots whatever then cut it into circular slices then cut them inthe middle to.make them half circles steam bake them with little salt then add coconut shreds or coconut milk fry in a pan with little peanut or coconut or sesame oil add lime juice little ready made masala powder which is a mix of dry chilly powder and spices serve what is this long drawn french chef procedure of making a beetroot salad then their egg to.pigeon to chicken to beef to.pork is such a long drawn cooking procedure including lobsters sea food that too you require a oven micro wave and so on my conclusion
    French recipes utter non sense in the end you get an insipid beet root without any taste my opinion.sir

  • I’ve been eating beets for as long as I remember, it’s all good, but I think if you peel it before you boil; eliminates the earthy smells it is mud that sticks all over it.

  • I just make fresh juice every day 5 beets and 2 apples and make 2 glass fresh juice soo healthy and also celery juice and carrot with apple soo good.

  • We just made an amazing dinner with beets from our garden! Normally kids and wife won’t touch them, but they loved this. Here is the recipe: https://youtu.be/EtFGCyy6bSc

  • Thank you for the video love the idea of using the leaves and cooking them with oil and seasoning. Plus that salad looked delicious.

  • Yes too long, my technique was almost the same, boil, peel, cut eat, I found an easier way, INSTANT POT, STEAM, no need to peel wear your gloves slide your hands over the skin it comes off, easy peasy.

  • The beets sautee video you showed on Beets 101, which you asked anyone to click if interested does not work; video not available unpon clicking

  • I hate beets, but LOVE the greens. But then, I like most greens, sautéed in olive oil and garlic, some chili flakes, salt/pepper, a bit of water when needed. My mother loves beets, so when she bought them, she cooked them, I had the greens with some pasta and a bit of Italian cheese, YUM!!

  • Great video. We use baseball size, cut in 4th’s, pressure cook for 25-30 min. Run over luke warm water and rub the skins off, chop. Then vinegar/olive oil, salt and pepper. Our kids, even as adults love them!

  • Here’s the wife’s recipe for pickled beets. Yes she cheats. LOL When boiling beets simply add the vinegar, sugar and spices directly to the water. Once boiled and soft, allow to cool, then peel and eat….it’s already pickled!!!! She won’t eat store bought and usually just boils in salted sugared water without the vinegar, this way she only cooks a few at a time and eats them fresh each time. Thanks for the video, it was a great learning experience even for an old timer like us!!

  • I wash mine off real good with cold water…….no season….. salt….. dip…. nothn….. maybe olive oil but that’s it…….leave the leaf and stems on…..and eat raw…..no boil…NOTHN…but the way GOD put them in the earth for us to eat…..I love them.

  • Make borscht with the beets. Borscht is a beet soup common to the Russias, Poland, Lithuania, and the Jews from those countries. There must be at least one million different varieties and likely one of them you will love. There are Manischewitz and Gold’s brands. I like eating them cold with a hot boiled potato, sour cream, and some dill.

  • You can also juice beets in most standard juicers (I use a K&K juicer). It mixes well with carrot juice. And the leaves can be juiced in a wheat grass juicer. But beet leaves raw in a salad are great.

  • Your recipe so Nice i like almost and i see every time because I would like to improve my ” MST RUNA AKTER ” channel same to you. Of course you will prayer for me.

  • Dude said “beets have a lot of sugar”. Bro idgaf what your degree says, if you can’t address the gylcemic index and why that sugar is meaningless then stop talking about it. Don’t point something out for no reason

  • Utter disregard for earth which produces food for the masses. In the name of stylish and decorative you have wasted. At least you should have gathered the waste separately to discard in the garden for recycling. The unshape ones should be used for other recipes or as just salad or with yogurt.

  • The best way for using beets is to blend 2 or 3 beets, piece of ginger with 3cups water. Strain juice then squeeze 1 lime. If you like you can put a little sugar because it is already sweet or add a cup of ribena then you can keep it in the fridge. It’s nice chilled.

  • Your video is 3x as long as it needs to be for the small amount of info. I can’t believe you took almost 10 min to show how to boil,peel,and cut a beet. Also your cooking times are much too short.

  • The beets sautee video you showed on Beets 101, which you asked anyone to click if interested does not work; video not available unpon clicking

  • Yeah, that’s EVOO if your lazy. And you never stated how long you boil the beets. That’s kind of the most important part of the instructions…. dontcha’ think?

  • Beetroots have amazing nutrition composition and health benefits such as healthy skin, reduce chronic disease, promote weight loss
    Get more more information
    https://youtu.be/vDFfXexkl9k

  • The nails she’s wearing at the end, pink with raised jewels? My gawd, no! Nastiest manicure for a person showing a person cooking, I’ve ever seen in my life!!!! Washing one’s hands clean would be impossible.

  • I will be trying all of these ideas as I am trying to add beets into my life. By the way, my Gramma used to add the stems to vegetable soup, puree them into her spaghetti sauce, and also used them with rhubarb in a strawberry rhubarb crisp! Just some things to think about!

  • I’ve been eating beets for as long as I remember, it’s all good, but I think if you peel it before you boil; eliminates the earthy smells it is mud that sticks all over it.

  • Wear rubber gloves to prevent staining. I use disposable gloves meant for handling food, or surgical gloves. I also peel them after they are cooked, in my stainless steel sink, under running cold water. Best method ever.

  • Can you eat beet tops for keto?
    And does it not have that much sugar as the beet itself. I think I kicked my self out of keto because I put a whole beat with the tops ��it’s a small beet

  • I was so shocked to hear myself on the intro lmfao sis I’m a fan now. “I do everything, cook, travel, makeup just everything” XD

    And thank you for this recipe!!! ❤️

  • Before writing a negative comment take a second to think for a moment what does this say about me? 
    Lovely, useful video. Thank you.

  • Your video is 3x as long as it needs to be for the small amount of info. I can’t believe you took almost 10 min to show how to boil,peel,and cut a beet. Also your cooking times are much too short.

  • Oh yeah just make those beets into a salad…kids love salads! They won’t even notice that they’re eating them pesky beets because they will be so exciting to be chomping down some salad.

  • Too much fen work scammer, dam procracinator in talking about cook beets your recipe suck to much crap to mix with ginger and wat ever else you mentioned screw you fake nails

  • You will retain more nutrients, and the lovely color by leaving on the tail and stem bits until after you cook the beets. Then peel and remove the unwanted parts. Old timey tip for you.

  • You lose a lot of goodness by cutting and boiling. I boil straight out of the ground. No topping, tailing or peeling. After cooling I peel and because so little of the goodness has bled into the water the beetroot has more goodness in it. If you don’t like the taste then make a drizzle. Mine is two parts honey, one part balsamic and one part mustard.

  • You can grater a fresh beetroot on used as an garnish or just eat them or to make a vegetable dish but don’t cook your beetroot try on eats them fresh without cooking them

  • Just curious… This is the second or third vid that you’ve said “whatever” contains Nitric Oxide. If I’m not mistaken, NOTHING “contains” Nitric Oxide. “It” contains NITRATES WHICH ARE CONVERTED to Nitric Oxide in the body. Beets are a relatively high source of Nitrates. (Most leafy greens are. Arugula being number one!) Honestly, I hate seeing Youtube or Internet “authority” figures that don’t know this. Makes me question any other advice said “authority” is giving!

  • Hey Mike, how are ya?  This vid reminded me of my beloved Dad.  He used to buy beets in the can, slice’em, and put sugar on them. Then he would bake for a few minutes in the oven…..best part…..he’d tell us they were a new kinda cranberry…..we gobbled’em up and no one knew the better……that is until we grew up…..now we eat’em all kinds of ways ’cause we love ’em.  Thanks for the great reminder of how healthy they really are (I’ll tell the kids it’s like cranberry jelly……just to keep up the family tradition….of course).  Peace……

  • Best way to get full benefits of beets you will need to eat them raw, juice them re use the pulp to make paties, eat the tops in salads.
    When you over boil any veg you boilout all their goodness, your not getting the full antioxidant they carry.
    Look into a raw plant base life style

  • What was the first way? Did she say about how long to boil for? I know all beets and cuts, therefore cooking times, will be different, but it’s nice to get a ballpark estimate

  • Y y’all tripping over those nails. Not the point of the vid. Shut up and enjoy. she will never b able to have pretty nails due to eating healthy? It’s her food, damn. I’m sure she would wear gloves if preparing for someone else. Critics smh

  • You are wrong about greens being attached is fresh, it is true that the tops of all root crops drain the nutrients from the root.
    Good news, beet lovers: Your favorite carpet-staining veggie can last between two and four months when stored in the fridge. Just be sure to cut off the greens if they’re still attached. Keeping them on will draw the moisture out from the root, which, over time, can impact the flavor, draw out the nutrients and cause the vegetable to shrivel up.

    RELATED STORIES

    https://time.com/4217330/vegetable-guide/

  • I will be trying all of these ideas as I am trying to add beets into my life. By the way, my Gramma used to add the stems to vegetable soup, puree them into her spaghetti sauce, and also used them with rhubarb in a strawberry rhubarb crisp! Just some things to think about!

  • Never cut your beets before cooking makes them bleed.. simply put in water bring to boil. Put on simmer for 3-4 hours. Cool rub with your hands peel comes right off. Cut up beets. Into bit size pieces. Good with real butter and salt.

  • Thank you. At 4:22 she inserts them into a steam basket and then steams for AT LEAST 30 min. Mine took about an hour. Maybe a little more. Thanks again.

  • Thank you! I’m in my third trimester and low iron, can’t wait to try some of these recipes. I’ve been just eating pickled beets, this will be a good change.

  • I love beets! And beet greens. But I am drowning on Google. Is there any difference in the potassium content of red beet greens versus golden beet greens? I had a stomach surgery that went badly, and I can only eat about half the volume of food that I used to be able to. So, I have to maximize my nutrition with every bite. I would really be grateful for a definitive answer..

  • You lose a lot of goodness by cutting and boiling. I boil straight out of the ground. No topping, tailing or peeling. After cooling I peel and because so little of the goodness has bled into the water the beetroot has more goodness in it. If you don’t like the taste then make a drizzle. Mine is two parts honey, one part balsamic and one part mustard.

  • Thank you. At 4:22 she inserts them into a steam basket and then steams for AT LEAST 30 min. Mine took about an hour. Maybe a little more. Thanks again.

  • Dear sir, if you can say the “th” in the word “them ” you can say THREE! TH…REE! NOT FREE! why are you tubers such poor and I think, lazy English speakers, irrespective of mother tongue!

  • One important point not mentioned is the potassium contained in beets. iI is one of the highest with 1 cup of beets containing around 425 mg.

  • I have viewed several you tube clips that say that beets are the most nutritious veggie… I love the texture of the leaves, better than most lettuce, spinach or kale.  And it keeps longer in the frig.  I also use lime, olive oil, cracked peppercorn and half salt… so very healthy… And as far as the roots, I’ve tried many different approaches… I boil/fry them in olive oil and garlic in a frying pan until soft, then I bake them like roasted potatoes with Italian spice, olive oil and malt vinegar… totally yummy.  I love your recipes and am anxious to try them… Thanks again for such an excellent presentation!!

  • What was the round slice she added to the detox water? She mentioned different citrus but the slice the placed in the jar looked like a guava. I wanna try this.

  • I love the thoroughness of the tutorial, there maybe some linguistic disparities, but on the whole I learn a lot from these videos.

    Merci.

  • Everyone complaining about the nails.. firstly stop pretending to be real chefs.. and secondly she’s cooking for herself so who fucking cares ��

  • I get upset seeing the unusable peelings mixed in with perfectly edible irregular shapes.
    Set those aside and grate them! Good cooking should never be wasteful.
    Also, tweny minutes may be long enough for baby beets fresh from the garden, but large
    older ones need more time. I love my nstant pot for beets.

  • I love beets already I eat them dried, spiraled (from green giant), even pickled I can’t wait to try them in new ways I don’t get why people hate them!! probably because their so healthy����

  • Make borscht with the beets. Borscht is a beet soup common to the Russias, Poland, Lithuania, and the Jews from those countries. There must be at least one million different varieties and likely one of them you will love. There are Manischewitz and Gold’s brands. I like eating them cold with a hot boiled potato, sour cream, and some dill.

  • I eat raw beetroot most days. I make juice with them. Is everyday too much. I drink them in the he evening after I have had a glass of wine… is this a good way to use them. I have blood pressure due to stress.

  • Coming from ground doesn’t mean it’s organic. God damn. Plus your nails so disgusting, I know you are cooking at he for yourself but if you make a food video please respect the industry

  • Utter disregard for earth which produces food for the masses. In the name of stylish and decorative you have wasted. At least you should have gathered the waste separately to discard in the garden for recycling. The unshape ones should be used for other recipes or as just salad or with yogurt.

  • i’ve been having this for 3 days straight (got them at the farmer’s mkt) lol i also steam and eat them as is or add balsamic vinegar they are so nutritional. didn’t try them til few years ago.

  • Thank you! I’m in my third trimester and low iron, can’t wait to try some of these recipes. I’ve been just eating pickled beets, this will be a good change.

  • Sadly, beets like so many other veggies have been genetically engineered with sweetness. Maybe I’m the only one who is just so sugar sensitive (any form of sugar, artificial or other even) but I can tell the difference. I loved adding them to my juicing routine but had to stop. so now I do beet powder but even that has been adulterated and companies are using high sugar content beets. I had a brand I liked, they changed their formula, I had to find something else, not realizing the high sugar content until AFTER several days of fatigue and joint pain. I checked the contents and YES big fat sugar!!!! I stopped taking it and the problems went away.
    So that sent me on another hunt and let me tell you, it’s getting increasingly difficult to find natural beet powder which should have close to ZERO sugar carbs. If you’re diabetic you need to know these things!!

  • If you brine your own corned beef and you don’t want to use pink salt you could use beet juice to cause the beef to turn that pinkish color that you like otherwise if you don’t use pink salt it turns gray and not appealing

  • Is beat juice sufficient?
    I can’t stand the taste of beets, yuk, but I could take a shot of beat juice if I take a shot of like lemon juice right after to remove the taste.

  • Dr, i discovered beet Kvass beverage (infused raw beets fermented with himalayan salt), less sugar in beets, it provides me probiotics too, very refreshing since it’s slightly carbonated, please take a look at the recipe and tell us what do you think about it please.

  • You can also juice beets in most standard juicers (I use a K&K juicer). It mixes well with carrot juice. And the leaves can be juiced in a wheat grass juicer. But beet leaves raw in a salad are great.

  • You can eat the skin! Why does everyone peel them? A lot of good stuff is in the skin. Also the best way to eat them is raw as is just about all veggies.

  • Yes too long, my technique was almost the same, boil, peel, cut eat, I found an easier way, INSTANT POT, STEAM, no need to peel wear your gloves slide your hands over the skin it comes off, easy peasy.

  • I have never cooked beets, thank you I finally learned how thanks to you in walking me thru how to prepare beets before cooking. High Five to you and a Thumbs Up!: )

  • Too much fen work scammer, dam procracinator in talking about cook beets your recipe suck to much crap to mix with ginger and wat ever else you mentioned screw you fake nails

  • I would be very uncomfortable eating from you wearing nail crystals (as I do) handling food. Wear gloves for HYGIENE. Never boil the nutrition from the Beets. Thumbs down. Your pretty nails and Crystals are now Beet stained.

  • This is wonderful info… but think about how to get it under 1 minute. The first four minutes is a lot of unnecessary talking and just not that useful. The person is a good communicator.

  • I like this Dr, but ever since I saw that baking video which he guested his wife, I feel sorry for him. The wife seems domineering and looks mad and unhappy.

  • Yeah, that’s EVOO if your lazy. And you never stated how long you boil the beets. That’s kind of the most important part of the instructions…. dontcha’ think?

  • Borscht is fantastic. Making soup captures all the fabulous tastes that leak out while boiling. I love the greens with butter, salt, and a dash of vinegar or lemon juice. Beets are fantastic.

  • Turmeric the most popular at the moment!? 1. You follow what’s ‘popular’? 2. Turmeric and all spices have been known for their medicinal purposes for centuries. In fact, it’s why the Europeans conquers came to India and China. And the rest is His-story which needs transforming into balance now.

  • Can you eat beet tops for keto?
    And does it not have that much sugar as the beet itself. I think I kicked my self out of keto because I put a whole beat with the tops ��it’s a small beet

  • Love beats, I buy them pretty often. But instead of steaming or cooking in the water I wrap them in the foil and bake. That way my beets are more flavorful��❤️

  • What was the round slice she added to the detox water? She mentioned different citrus but the slice the placed in the jar looked like a guava. I wanna try this.

  • Guys, I wanna try to drink beet juice for Anemia but I’m afraid to do it to not gain weight.. So.. What to do? Does anybody have a previous experience with this juice?!

  • Just curious… This is the second or third vid that you’ve said “whatever” contains Nitric Oxide. If I’m not mistaken, NOTHING “contains” Nitric Oxide. “It” contains NITRATES WHICH ARE CONVERTED to Nitric Oxide in the body. Beets are a relatively high source of Nitrates. (Most leafy greens are. Arugula being number one!) Honestly, I hate seeing Youtube or Internet “authority” figures that don’t know this. Makes me question any other advice said “authority” is giving!

  • We just made an amazing dinner with beets from our garden! Normally kids and wife won’t touch them, but they loved this. Here is the recipe: https://youtu.be/EtFGCyy6bSc

  • Never cut your beets before cooking makes them bleed.. simply put in water bring to boil. Put on simmer for 3-4 hours. Cool rub with your hands peel comes right off. Cut up beets. Into bit size pieces. Good with real butter and salt.

  • Here’s the wife’s recipe for pickled beets. Yes she cheats. LOL When boiling beets simply add the vinegar, sugar and spices directly to the water. Once boiled and soft, allow to cool, then peel and eat….it’s already pickled!!!! She won’t eat store bought and usually just boils in salted sugared water without the vinegar, this way she only cooks a few at a time and eats them fresh each time. Thanks for the video, it was a great learning experience even for an old timer like us!!

  • Try juicing them with assorted squash, greens, carrot juice and an apple to cut the earthy bitter beet flavor.
    Super good for you. Reduces BP and inflammation.

  • I’ve been eating red pickled beets from a can. Idk anything other than when I eat them regularly (once a day) they seem to help
    My gout. I eat about eight to ten slices.

  • Well for all people who got hurt from discarding those parts im sorry to bring this up but its the reallity in the restourant only suitable and perfect cuts make it to the dish rest of it is used for warm meal for stuff or garbage can he actully did minimum wastage

  • Good grief! First it was garlic then turmeric then ginger, olive oil, etc.etc. Just eat everything and you cover the whole spectrum. Here’s hoping you live forever and I never die! CHEER’S!!!!!!!!!!!!

  • Sadly, beets like so many other veggies have been genetically engineered with sweetness. Maybe I’m the only one who is just so sugar sensitive (any form of sugar, artificial or other even) but I can tell the difference. I loved adding them to my juicing routine but had to stop. so now I do beet powder but even that has been adulterated and companies are using high sugar content beets. I had a brand I liked, they changed their formula, I had to find something else, not realizing the high sugar content until AFTER several days of fatigue and joint pain. I checked the contents and YES big fat sugar!!!! I stopped taking it and the problems went away.
    So that sent me on another hunt and let me tell you, it’s getting increasingly difficult to find natural beet powder which should have close to ZERO sugar carbs. If you’re diabetic you need to know these things!!

  • Hey, Never cut the beet root until AFTER they have been boiled. And keep the tops & steam them lightly. NOTHING contains more natural potassium.

  • Yup! Steam it first, better then slice it and it’s in salad or sandwiches. Beetroot is officially a superfood like cauliflower mainly because of a lot of B vitamins vegans please note!!!!!

  • You are wrong about greens being attached is fresh, it is true that the tops of all root crops drain the nutrients from the root.
    Good news, beet lovers: Your favorite carpet-staining veggie can last between two and four months when stored in the fridge. Just be sure to cut off the greens if they’re still attached. Keeping them on will draw the moisture out from the root, which, over time, can impact the flavor, draw out the nutrients and cause the vegetable to shrivel up.

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    https://time.com/4217330/vegetable-guide/