Beets are a high-fiber food that have been found to increase the production of special immune cells that destroy cancer cells in the colon. They also contain antioxidants and help the liver to produce additional natural antioxidants. Eating beets on a regular basis can lower LDL cholesterol by as much as 30 percent. Furthermore, beets contain a compound known as betaine that can reduce inflammation in joints, bones, the throat and blood vessels by 20 percent which helps people who suffer from ailments such as osteoporosis and asthma, and beets are high in folate, a type of B vitamin that helps with natural tissue growth, which is especially beneficial to children and pregnant women.
Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes them as easy to peel as a banana while maintaining their high nutrient content. Roasted beets are delicious eaten plain with olive oil, salt and pepper, and are particularly tasty in a variety of Spring salads.
3 medium beets (about 1 1/2 pounds)
1 tablespoon olive oil
Freshly ground black pepper
Heat the oven to 375°F and arrange a rack in the middle. Select beets that are firm and heavy for their size. Rinse the beets thoroughly some beets may need to be scrubbed clean.