I grew up thinking I didn’t like beets. In fact, having tried a pickled beet once when I was around 7 years old kind of sealed the deal for me. It wasn’t until we started growing beets in the Beekman 1802 heritage garden and roasted them that my love affair began.

Beets have a higher number of anti-oxidants than onions, celery, spinach, broccoli and carrots. One trial showed that beet juice could inhibit the cell mutations caused by nitrosamines, the potentially carcinogenic chemical preservatives used in processed beets.

One of our philosophies on the farm is if we grow something and can’t think of how to cook it, we throw it in a salad. This is how we discovered beet greens.  They are similar in texture and taste to swiss chard and like all leafy greens they are good sources of Vitamin A and C.

To learn more about eating well and living the good life, visit www.beekman1802.com