Dear CSA Members,
We are excited to introduce our first round of beets in the CSA this week! Both the roots and greens of these plants have a multitude of health benefits and are delicious as well! Beets share the Chenopod family with Swiss chard so you may notice that their leaves look and taste awfully similar. Like chard, Beet greens have high levels of Vitamin A, K, and C and a healthy dose of iron, potassium, and magnesium as well. The beetroot is filled with betaine, an amino acid that helps prevent the accumulation of fat in the liver and promotes healthy liver function. Beetroots are also rich in nitrates, which the body converts to nitric oxide, a compound that dilates blood vessels and improves circulation and increases blood flow to the brain. This can improve both brain function and enhance endurance performance. Lastly, beets have belatains, a class of antioxidants and anti-inflammatories that help fight chronic diseases such as obesity and heart disease. You may see the option to choose either a traditional red variety or a golden beet variety in your share. We are often asked what the difference is and flavor wise I think the red beet tends to be a bit more earthy where as the golden beet is sweeter and more mild. Both share similar health benefits but the red beet (or any veggie or fruit with a dark reddish-purple hue i.e. blueberries) is known to be rich in antioxidants.
Roasting beets is my favorite way to eat them, and I like to toss them in a salad with balsamic vinaigrette, pecans, goat cheese, and kale. If you are looking for the health benefits of a raw beet, grating them up with carrots, mustard, onions, and olive oil parsley makes a tasty slaw.
Thanks again and be well,
Anya, Deb x 22 goats, Dan and Ann, Lex x 800 laying hens and x 17 hogs, James and Rocko, Nate, Christina, Kate, Amanda, Julia, Anna, Radish the feline queen