There’s more to beets than their beautiful deep red hue. These little beauties are packed full of nutrition.
- The naturally occurring nitrites found in beets are converted into nitric oxide in our bodies then used to lower blood pressure, dilate blood vessels and arguably, improve endurance by 3%.
- Also found in swiss chard and rhubarb, beets contains a unique set of phytonutrients that possess antioxidant and anti-inflammatory properties, phase 2 detoxification assistance and liver support.
- A good source of folate, beets help to promote healthy fetal development during pregnancy.
- Rich in essential minerals potassium and manganese beets can help support healthy nerve, muscle, liver, kidney and pancreas function.
With many beets grown in Canada being genetically modified, be sure your buying from somewhere you trust. You can always trust My Farmers Market to carry only non-gmo, organic or spray-free produce.
There are numerous ways to enjoy beets, the possibilities are endless!
- Raw: juicing beets removes the dietary fibre but packs mega nutrient density
- Raw: grate beets over greens, such as arugula for a crunchy, mildly sweet addition to your salad
- Roasted: caramelize the naturally occurring sugars in beets by setting your oven to 425 and roasting until soft, about 1 hour
- Steamed: cook whole until soft, about 20 min., remove from water, peel, slice & enjoy mixed with goat cheese
- Pickled/canned: this preservation method alters the flavour of beets to a more sour taste, best served as an appetizer on a charcuterie board
Please be advised that beet juice stains very easily. We suggest that you don’t wear your favourite outfit, use gloves when handling beets and avoiding touching anything white!
Recipe: Liver Loving Salad
Serves: 2 as an entree | 4 as a side | 4 as an appitizer
- 2 tbsp lemon juice
- 2 tbsp local honey
- 2 tbsp vinegar (balsamic or apple cider)
- 2 tbsp extra virgin olive oil
- 2 tbsp Smak Dab White Wine Herb dijon mustard
- Prepare the dressing by whisking together lemon juice, honey, vinegar, olive oil and mustard in small bowl
- Add all remaining ingredients to large salad bowl, tossing to incorporate
- Top with prepared salad dressing
Farm Feature: Jeanne Berard Acres
“I’m very happy and proud of the vegetables I have been growing certified organic under sustainable management.”
Jeanne Berard has been gardening for 35 years and the last four years researching and developing an organic vegetable production, creating a business for herself that she enjoys with her whole heart. She is the only female market garden entrepreneur in Manitoba who has been organically-certified since the beginning and maintains a self-sufficient venture apart from her farming lifestyle. Her and her husband farm about 1000 acres of non-organic grain, hay and pasture near Notre Dame du Lourdes. Jeanne plays both a supportive and partnership role in the farm, jumping on the combine when an extra hand is required or staying back to send out meals, coordinate phone calls and filling in anywhere she is needed.