All winter long we've been enjoying slow-cooked one pot stews are based on root vegetables such carrots, potatoes, beets and cabbage. But spring has arrived now with longer days and warmer weather, it's time to “spring clean” our palate with lighter fare. Salads and dishes made with vibrantly colored fresh vegetables.
While beets are a thought of a Fall and Winter vegetable, beets actually grow also in the Springtime. And are actually much sweeter and smaller in the Spring. Beets are an ancient, prehistoric food that grew naturally along coastlines in North Africa, Asia, and Europe. Originally, it was the beet greens that were consumed; the sweet red beet root that most people think of as a "beet" today wasn't cultivated until the era of ancient Rome.
Although beets have the highest sugar content of all vegetables, most people can safely eat beet roots a few times a week (and their greens in unlimited quantities), enjoying not only their sweet, earthy flavor but also their powerhouse nutrients that may improve your health in the following ways:
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