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The Romans were among the first to cultivate and recognize the nutritional superpowers of the beetroot. In addition to its place on gourmet menus in ancient Rome, the beet (Beta vulgaris) was used to treat fevers and constipation, and beet juice was considered a delightful and potent aphrodisiac. In the Middle Ages, beets were in every physician's bag of tricks for illnesses relating to digestion and the blood.
The Beet of Life
The betacyanin pigments that give beets their regal colors provide antiaging and cancer-preventing benefits--especially against colon cancer. Potassium and vitamin C abound. Beets also contain a high level of folate, a B vitamin that contributes to healthy fetal development in pregnant women and promotes a vigorous cardiovascular system. The beet's reputation as an aphrodisiac stems from the presence of boron, which plays an important role in the production of human sex hormones. Select beets that are firm, with fresh crisp tops, and no larger than 2 1/2 inches in diameter (bigger than that and they get woody in the center). Avoid soft, bruised or shriveled beets. Store in a sealed plastic bag in the fridge for up to a week.
Cooking and Enjoying the Tasty Tuber
Beets can be baked, boiled or steamed. Baking is the preferred method, as it retains the most nutrition, while roasting seems to enhance the sweet flavor. To roast, cut off tops and a small bit from stem end. Rinse well, pat dry, toss with olive oil and place on foil-covered baking sheet. Cover loosely with another piece of foil, and bake 45 to 60 minutes at 375E or until small knife slides easily into center of largest beet. Cool and refrigerate. ...