The beet. A vegetable from my childhood that seems to be making its way into the spotlight these days. Why the rise in popularity? Quite simply, it is due to its health benefits. What’s so great about the beet? To put it simply and unscientifically, it has lots of good stuff and none of the bad stuff.

The Good Stuff

Beets are packed with folate, a B vitamin. One serving will yield 17% of your daily intake. Which is great for expecting moms or women who would like to become pregnant. They are also a source of vitamin C, approximately 5% of your recommended amounts. This magenta colored veggie also will provide vitamin A, thiamin, riboflavin, and niacin.

If you are counting calories, you are in luck. One half cup of boiled beets contains 37 calories. Most of the calories come from carbohydrates. Each serving has 8 g of carbs.

So what about taste? Some say it is an acquired taste. Growing up, I was a picky eater, but the beet was one thing my mom could be sure that I would eat. She served it cooked with a touch of vinegar. They were tangy and tasty and I loved them. Little did I know, I was taking in such a healthy treat. Had I known it was so good for me, I probably would have turned up my nose at them!

Beets are available year round but best in summer and early fall. That is good news! So how do you eat them? You can roast them, boil them, pickle them or eat them raw. However, I found this tasty recipe that I thought might appeal to all the members of your house, including your picky eaters. I was inspired to try it after my daughter devoured a bag of root chips, substitutes for potato chips. The bag had beets, turnips and sweet potato chips, and they were delicious!

Martha comes through again with a great recipe. Beet chips. This recipe has very few ingredients and only 2 steps.



      (image courtesy of




2 medium beets

1 teaspoon extra-virgin olive oil



Step 1:

Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandolin. In a large bowl, toss beets with extra-virgin olive oil.

Step 2:

On two rimmed baking sheets (or use one sheet and bake in two batches) arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.