There are two primary varieties of beets consumed in the US – sugar beets, which are mostly used to make table sugar, and table beets, which are the type you’re probably used to seeing at your farmer’s market or grocery store.
While table beets are high in sugar (they have more sugar than any other vegetable), they’re also packed with valuable nutrients and antioxidants. Most people can safely eat table beets 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.
Although table beets have been cultivated for thousands of years (both for the root and the greens), they are not widely grown in the US compared to other crops. Table beets generally account for 10,000 acres or less of US farmland (close to half of which is in Wisconsin).
The vast majority of table beets produced in the US are processed. If you’ve only tried jarred or canned beets in the past, pick up a fresh bunch the next time you see them.
You'll be in for a pleasant surprise, as not only are beets easy to prepare (they can be eaten raw, boiled, steamed, roasted, baked, or pickled), they’re incredibly delicious when eaten fresh.
- In this tasty beet salad, beets are combined with creamy goat cheese and arugula, then dressed with a red wine vinegar and olive oil dressing
- Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium
- Beets are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress
- Because beets are high in sugar, it’s best to enjoy them in moderation
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