Most people love beets made one way or the other whether it be in salads or roasted. Beets are high in folate, manganese and potassium. According to calorie-count.com the nutritional info on beets is: 1 roasted beet: 44 calories; Total fat: 0.2g; cholesterol 0mg; sodium 77mg; Total carbohydrates 10.0g; Dietary Fiber 2.0g; Sugars 8.0g; Protein 1.7 g.
The roots and leaves of the beet have been used in folk medicine to treat a wide variety of ailments.Ancient Romans used beetroot as a treatment for fevers and constipation, amongst other ailments. Hippocrates advocated the use of beet leaves as binding for wounds. Since Roman times, beetroot juice has been considered an aphrodisiac. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Platina recommended taking beetroot with garlic to nullify the effects of ‘garlic-breath’.
It has been suggested the pigment molecule betanin in the root of red beets may protect against oxidative stress and has been used for this purpose in Europe for centuries.
All parts of the beet plant contain oxalic acid. Beet greens and Swiss chard are both considered high oxalate foods which have been implicated on the formation of kidney stones.
Roasted Beet Wedges
2-4 beets (peeled),
4 teaspoons of olive oil
1/2 tsp salt ( I use Celtic Sea Salt)
3 sprigs rosemary
Cut each beet into 6 wedges. Put pieces in a large bowl. Add olive oil and salt. Cover the bowl and shake well to cover the beets in the olive oil and salt. Place a piece of heavy duty foil on the bottom of a
baking pan. Arrange beets on foil top with rosemary. Fold foil around beet mixture and seal tightly. Bake
at 400 degrees for about 1 1/2 hrs, or until beets are tender.
Discard rosemary sprigs. Beets will be tender and sweet!