The vibrant red color of beetroot is possibly one of the most memorable cautionary colors in the natural world—or is it? For years, this root veggie has had the reputation of being a pariah on the dinner plate, occupying the forgotten spaces in the salad bar, or at best served warm but pickled in a way that tasted like soil and not food.
We have always regarded beets as a burden rather than a delicacy. However, it must be noted that we are now in the middle of one of the largest paradigm shifts in cultural science history. The beet has been taken off the kitchen shelves and brought into the spotlight of nutritional research to claim its status as one of the most studied functional foods available today. There are multiple reasons for this turn of events, none of which are due to marketing or plant-based diets alone. The truth is, beetroot is possibly one of the keys to improved circulation, athletics, and brain function.
But if we want to explore the reasons for this sudden adoration of beets by both nutrition experts and top-level athletes, we have to peel back their tough skin covered with soil.
Beets are like natural chemistry laboratories. While most vegetables have one feature that makes them stand out—such as vitamin C in oranges or potassium in bananas—beets contain a combination of micronutrients that work together to influence different physiological functions.
One such micronutrient is folate, or vitamin B9, an essential component in DNA repair and the production of new red blood cells. Beets also contain an abundant supply of manganese, an element required for metabolic activity and healthy bones, and they are one of the few natural plant sources of betalains. Although betalains give beets their bright red color, inside the body these compounds act as powerful antioxidants and anti-inflammatories. Rather than remaining passive in the body, they act as active agents that help counter oxidative stress and neutralize free radicals linked to chronic disease
