Many Healthy Ways to Bring _Beets

Beets come in many varieties nowadays. Growing up within the 1950s in addition to nineteen sixties my father grew beets within the backyard out back. Mom frequently canned beets, summer season soon after summer season, in addition to among the points We adored ended up being peeling these. Beets tend to be exciting for the reason that when cooked properly entire, in addition to permitted to awesome a little bit, the particular skins can certainly always be slipped off of. It had been one of our chores before Mom poured your ex vinegar remedy over these into their jars. We mastered in order to really like beets pickled, as that's what we experienced frequently.

However, only developing up having beets found summer season soon after summer season is just not plenty of to make sure that you will like these. Some of our sisters usually do not, while other people, including myself, really like these. Something else that's a annual utilization of beets ended up being a food from our Serbian Grandma. She manufactured a see associated with sorts from canned beets, grated finely in addition to incorporating in organized horseradish and also a tiny sweets. This became a Easter handle, supported having pork. Even today We seek to make several of that condiment whenever we have now a pork close to your house.

Beets in Quality recipes

Sliced cooked properly beets tend to be fantastic in the salad. A new level associated with several baby veggies, several slices associated with beets, a bit delicate goat mozerella in addition to a few walnuts tends to make an awesome salad having just a mild attire. Beets only cooked properly or steamed tend to be perfect for salad, nevertheless pickled beet slices can also be fantastic.

Produce a tasty see by roasted 3 moderate beets twisted in foil. Location these on the modest preparing your receipee sheet in addition to cook with 400 certifications for an hours or till sore as soon as pierced that has a sharp cutlery. Saute a coarsely chopped 50 percent onion in a few essential olive oil till delicate in addition to see through. Add 3 peeled, cored in addition to modest diced pears to the pot in addition to drop till they will only commence to soften. Add sodium in addition to spice up, as well as 3 tablespoons associated with cider vinegar in addition to 3 tablespoons associated with honies. A new grating associated with nutmeg is also a good effect. If the beets tend to be baked, allow them in order to awesome plenty of to manage. Peel from the lime these by rubbing the particular skins off of. Employing safety gloves will avoid arms in addition to claws from rotating red. Slice the particular beets in to modest cube in addition to boost pears in addition to onions. Mix and let styles in order to meld intended for at the least 3 hrs. That is a tasty see or facet meal, adequate to enjoy alone.

Beets in addition to Swiss chard tend to be people in the same seed family. The beet veggies can be eaten within the same methods, as well as the energetic sour flavor is delightful. These are very rich in nutrition, particularly beta carotene in addition to lutein. A rapid saute associated with beet veggies having added vegetables complete a rapid in addition to mild blend fry.

Beets can be eaten fresh in addition, grated on a salad. They are often reconstructed as much the same beet in addition to horseradish meal although just about all done fresh new. Make use of fresh new beets, finely grated in addition to fresh new horseradish finely grated, in order to flavor. Drizzle having essential olive oil in addition to " lemon " fruit juice, sodium in addition to spice up.

Beet Varieties

You'll find beet varieties available nowadays I'd never heard about as a baby, although obtainable in many areas nowadays. Chioggia beets tend to be the prettiest red in addition to white striped shade. Spiraled layers associated with shade get them to a please to the face plus the tummy. Glowing beets are only which, vivid golden yellowish on the inside. These are a little bit a smaller amount nice than red-colored beets, but also a smaller amount earthy, and that is from time to time the particular criticism people get in relation to beets in general.

A lot of the healthiest attributes associated with beets tend to be fragile. Above preparing your receipee or cooking will decrease the particular degrees of the particular folate in addition to lutein available. Beets are exceedingly high in cardiovascular nutritious folate. They've wonderful anti inflammatory attributes and are also very high in fibers, generating these just the thing for colorectal well being. Also, they are a superb source of manganese in addition to supplement D. Produce beets an integral part of your diet and start enjoying the particular returns.
                      
Thanks a lot intended for making the effort you just read our article. I hope it had been helpful in addition to served an individual coupled your team cooking trip.

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cooking beets

It is rather cooking beets typical expertise which Beets usually are not typically the most popular product from the develop cooking beets department. That will became evident in my experience right after going to my community supermarket and also obtaining a few beets and also finding the check out woman ask me just what we were looking at. It is cooking beets rather apparent that they're not to common The idea became evident which Beets weren't common simply because cooking beets individuals failed to realize cooking beets how to appropriately cook/prepare these.

Beets not cooking beets simply preference great, and also they have been used by age ranges. Beets can also do away with cancers, fevers, bacterial infections and lots of different illnesses. Beets in addition make a fantastic organic laxative, that this Egyptians were being well-known for using. Beets may also be a fantastic cooking beets blood vessels tool, as well as a fantastic digestive instrument. With copious amounts involving potassium, salt, calcium supplement, magnesium and also Supplements Any and also Chemical Beets are generally of great help for just about all eating plans. To the south The african continent have been establishing and also employing beetroots to help the aches cooking beets connected with Supports.

Here are the best solutions to make and cooking beets also make use of beets, which usually will result in the best mouth watering dinners and also beets.

Beats are exceedingly soiled, thus be sure you take away the actually leaves and also bathe these totally. Be sure to bathe these appropriately, if you do not you will be cooking food having grime! Following cleanup and also shaping place your own beets in a roasting container, be sure you increase a modest amount of water so that they obtain steamed appropriately at the same time. After you have roasted these for 35 to forty five moments they must be concluded, check by piercing these that has a blade if you can head out straight via it then it means they have also been prepared.

Yet another replacement for roasting is usually boiling, if you want to disect your own beets next next set these into boiling water for cooking beets thirty to thirty minutes until these are soft. If you choose to work with a microwave alternatively, put in a little or no number of water in your meal and also cooking beets microwave these for ten to fifteen moments, normally it will require me regarding ten moments for any thoroughly prepared beet by using the microwave.

If you would like liven up the taste with the beets start being active . orange juice, ginger as well as both. If you would like employ a various, a lot more traditional taste most of us propose dressing the beets in the vinaigrette, providing hot or maybe in area temperature. In case you are searching for a delicious salad increase a modest amount of nice red onion, hard boiled ovum, and also parsley.

For those who have brand-new particular person to beets next most of us propose people make a salad for them. Slice a few fresh new beets and also be sure you lose the actually leaves. Additionally be sure to bathe these since expressed above. After that increase them to a boiling water container and also permit these make 50 moments to at least one time. The larger the beet, the longer the cooking food moment.
                  
If the beets are already prepared, it is best to set the beets into your fridge for a short cooking beets while right after they have been totally prepared. You might right now have to take away the beet skin color, it is best to do this as soon as the beets are already cooled. All of us commonly advise utilizing a smaller blade or maybe unit rather than a peeler. Peelers eliminate too much of the beet on account of the way smooth cooking beets a boiled beet is usually. This is the unpleasant element however and you may likely be covered with beet juice right after working with the cooking beets beets. Make sure you wear a cooking beets kitchen apron or maybe clothing that you don't care about since beets can certainly cooking beets spot clothing. As soon as you might have peeled the beets, slice these, put in a very little sodium plus some fresh new garlic oil, and also mayonnaise for dressing, combination the salad while using scoop and you are common collection! A straightforward meal using beets.

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Cold borscht with hot potatoes and yoghurt

Cold borscht with hot mashed potatoes? Think of hot apple pie with ice cream. The sensation is similar, but savoury rather than sweet.

Cold borscht with hot potatoes and yoghurt

                                                 Yield: 4 servings

Ingredients:

2 medium beets

4 cups water

2-3 sprigs fresh dill for borscht, plus 1 sprig for garnish

2 teaspoons brown sugar

2-3 tablespoons fresh lemon juice

¼ teaspoon sea salt

2 medium potatoes, boiled, whipped

½ tablespoon butter

2 tablespoons milk

Greek yoghurt

Preparation:

1. Thoroughly wash beets under running water to remove sand and debris. Remove any wilted or discoloured tops and roots. Place whole beets in the basket of a food steamer or pressure cooker. Steam according the instructions in your steamer or pressure cooker manual. When cooked, remove beets to a heat-proof container and set aside to cool. Reserve cooking fluid for use in this borscht.

2. When beets are cool enough to handle, slip the peels away. Dice. Place in a non-reactive cooking pot. Strained the reserved cooking fluid and top it up with fresh water to make 4 cups of liquid. Add whole sprigs of dill. Bring to the boil, then reduce heat to simmer for 5 minutes.

3. Remove and discard dill. Add lemon juice, sugar and salt. Stir to combine. Turn off heat and allow borscht to cool until the borscht is no longer steaming.

4. Pour borscht into a blender. Pulse to a thin puree.

5. Remove borscht to a lidded container and place in the refrigerator to cool completely.

6. Prior to serving borscht, cook potatoes with skins on. While still hot, mash them. Add butter and milk, then whip them to a smooth paste.

7. Ladle cold borscht into bowls. Place a dollop of hot whipped potato into each bowl of borscht, and top it off with a tablespoon of soured cream and a small slip of fresh dill.

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Tunip and Beet Soup - Pink Food! With Bacon!

...taken with my cell phone - the battery contact problem well known to Canon for years before I bought my Powershot got me.

I am so far behind with posts it's not funny.  Very soon, we'll be celebrating Cinco de Mayo with a Posole post - see? In the mean time, since we've been having a (very) cool, cloudy and rainy spring (for us - I don't want to hear any bitchin' from the NW or wherever your weather's crappy, okay?) a root vegetable soup seemed like a good idea.

I made this soup because I had a bunch of leftover beet scraps from my failed baked beet chip experiment. Failed because while I have awesome knife skills (it's true), I am not (yet) a human mandoline able to cut identical, perfect even slices and the chips were either leathery (too thick), too crispy (too thin - read: burned on the edges) or uneven (leathery on one side, burned on the other). I also had the scraps from three turnips I cubed and roasted - in total about 3/4 cup of leftover diced beets and 1 1/2 to 2 cups of diced turnip. What to do? Make soup.

Oh - I think the golden turnips are referred to as rutabagas. The purple and white turnips are, turnips.

I like beets, but a huge bowl of exclusively beet soup can be a little overwhelming as much as I admire the earthy taste. The turnips do a nice job of mellowing that out a little. Oh and I garnished it with bacon and two of the too-leathery but perfectly good tasting beet chips.  This is very simple but it was very satisfying.

Recipe: Turnip and Beet Soup Garnished with Bacon

Serves 2 as a starter - easily doubled

Blender or food processor. An immersion blender will do, but the soup will have a little more texture
Sauce pan 2 quart
Small saute pan

Ingredients

• 1 3/4 cups peeled, diced turnip (I used golden turnips a/k/a rutabagas)
• 3/4 cups peeled, diced beets
• 2 medium garlic cloves, minced
• 2 tablespoons extra virgin olive oil, divided (plus a little extra)
• hot water (about 1/2 cup)
• 2 cups stock (vegetable or chicken - water will do just fine, too)
• 3 slices smoked bacon cut crosswise in 1/4" lardons, i.e. strips.
• salt
• ground pepper

Method
Heat a little over one tablespoon of the olive oil in the sauce pan on medium-high. When the oil starts to shimmer, add the diced beets and turnips along with a couple of pinches of salt. Adjust the heat down if necessary and cook the turnips and beets but don't let them caramelize (brown) for about 5-6 minutes or as long as the pan doesn't dry out. Clear a spot in the middle of the sauce pan and add the minced garlic. Pour about two teaspoons of olive oil on top of the minced garlic and let it cook until the underside is the color of  light straw - watch that it doesn't burn.

Stir to incorporate the garlic with the turnips and beets (Burnips? At least it's better than "Teets", agreed?) and cook 3 more minutes on medium low. Add one-half cup of hot water, cover and turn the heat down until the water is at a low simmer. Cook until the turnips and beets are quite tender - maybe about 5 to 8 minutes.

Heat up the small (8" will do) saute pan with a teaspoon or so of olive oil on medium high. When the oil shimmers, add the bacon lardons and cook until done. Drain on paper towels.

Stir-in 2 cups of stock, bring the mixture back to a full simmer (uncovered) and cook for 5 more minutes. Taste and adjust the seasoning - definitely add some pepper. If you do add seasoning, simmer for a couple more minutes. The vegetables should be quite soft.

Take the pan off the burner and let it cool down or even refrigerate it up to a day ahead of time. Make sure your soup has cooled down considerably. Don't fill the food processor or blender more than halfway and start it on a very low speed and hold a folded up towel tightly on the lid (if you're using a blender) before you start the machine. THAT kitchen accident would look like a bad road accident with you as its primary -and scalded- victim. You know, I was going to reference "wood chipper" in that last sentence, but since we're talking about food and all, now that you have that lovely image in your head...

Puree the soup until very smooth. Taste and adjust the seasoning and reheat. Serve in bowls garnished with a generous handful of the crispy bacon.

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Swedish baked beets

Swedish baked beets are traditionally eaten with salted fish. They are also delicious served with beef, lamb, bison, or wild fowl. Eat this dish however you choose: hot out of the oven, at room temperature, or cold as an alfresco summer picnic dish.

Swedish baked beets

                                                                               Yield: 4-6 servings

Oven: 240℃  (460℉)

Ingredients:

3 medium-sized beets

1 large red onion

2 tablespoons extra virgin olive oil

sea salt

fresh ground black pepper

½ - ¾ cup commercial soured cream

Garnish: 5 -6 sprigs fresh dill

Preparation:

1. Wash beets. Remove beet leaves, leaving about 2.5 cm. (1 in.) of stem attached to the roots.

2. Using 1 tablespoon of olive oil, coat beet roots in oil. Place whole beet roots in an aluminium foil cooking wrap, add a dash of salt and pepper, and close the foil wrap securely. Place the foil wrapped beet roots in a heat-proof baking tray. Bake at 240℃   for approximately 1.5 hours. 

Cooking time required will vary with the beet's size, origin and type, and with your elevation above sea level. Wearing heat-proof oven mitts, test the roots for doneness by gently pressing the them with your fingers.If the root gives way slightly, baking is complete.

3. Peel red onion and slice into 8 to 16 wedges, depending upon the size of the onion. Place onion wedges on a baking tray. Drizzle with the other tablespoon of olive oil. Add salt and pepper, if preferred. Bake at the same time as the beets. The onion wedges should require approximately 20 - 30 minutes if placed below the beet roots. Less time will be required if the wedges are placed high in the oven. 

When the onion wedges are just slightly singed on some tips, remove from the oven, loosely cover, and set aside.

Roasted red onion wedges

4. When the beet roots are baked, remove them from the oven. Slip the peels off. Quarter the beets into wedges and, possibly, divide the wedges again into bite-sized wedges, depending upon the size of the beets.

Baked beets, fresh from the oven

5. Arrange baked beet and red onion wedges in a serving dish or on a serving plate. Either add dollops of sour cream over the vegetables, or place the sour cream in a separate serving dish. Garnish with fresh dill. 

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Brazilian beet salad

Get all the health benefits of raw beet root in this simple, delicious salad. This recipe is for one salad serving. To feed more than one person, simply multiply the ingredients by the number of people sharing the meal.

Brazilian beet salad

                                            Yield: 1 salad serving

Small raw beets

Ingredients:

1 small beet, washed, peeled

1 teaspoon extra virgin olive oil

2 teaspoons red wine vinegar

fresh ground sea salt

fresh ground black pepper corns

Preparation:

1. Grate the beet. 

2. Mix the oil, vinegar, salt and pepper to make the salad dressing, and pour it over the grated beet.

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Nutritional value of beets - Part 14: Swiss chard

Swiss chard leaf

Swiss chard, or simply 'chard', is part of the beet family (beta vulgaris). Indeed, beet greens and Swiss chard are often said to be the best-of-the-best high-quality, nutrient-dense super foods available. 

Chard is eaten for its leaves, not the root.  The leaves were the main value of beets, also, a few thousand years ago; however, over time, we have come to use the beet root as well. 

Swiss chard is known by other names: mangold, crab beet, silverbeet, spinach beet, perpetual spinach, and seakale beet. The latter, seakale, is often said to be the original plant which, through cultivation, gave rise to the modern beet root. Seakale can still be found growing wild in some areas by the Mediterranean Sea.

The name Swiss chard appears to have originated only in the nineteenth century. It is believed by some that the moniker Swiss was added to the name chard in order to distinguish chard from the French word for spinach. I doubt this since that word is epinard. More likely, 'Swiss' distinguishes this chard from another similar plant name pronounced much like chard at that time, perhaps carde, which was the French name for another chard-like vegetable, cardoon. Cardoon somewhat resembles celery but is related to artichokes.

Swiss chard is found to be a rich source of Vitamins A, C and K, plus dietary fibre, minerals, protein, carotenoids, and folic acid. When eaten raw, it is an excellent source of enzymes.

This Table contains only those values for nutrients present in the highest quantities in chard. For a more extensive list of nutrients and their associated values, please refer to the USDA National Nutrient database.

The nutritional values of Swiss chard are most abundantly represented in the following listed vitamins, phyto-nutrients and minerals:

Swiss chard: raw and cooked

Measure: 1 cup (36g)raw [7 calories] 

                1 cup (175g) cooked [35 calories]

Principle	Nutrient value raw	Nutrient value cooked
Vitamin A	2202 IU	10717 IU
Vitamin C	10.8 mg	31.5 mg
Vitamin K	298.8 mcg	572.8 mcg
Calcium	18 mg	102 mg
Magnesium	29 mg	150 mg
Potassium	136 mg	961 mg
Sodium	77 mg	313 mg
Lutein + zeaxanthin	3960 mcg	19276 mcg
Carotene-B	1313 mcg	6391 mcg

IU = International Units; mg = milligram; mcg = microgram

Some food writers warn that Swiss chard is an unhealthy vegetable choice because it has a substantial sodium content. Obviously, these writers have not thought this through. When you examine the table above, you see that the sodium content is more than balanced by the potassium content. The sodium/potassium pump is well provisioned by Swiss chard.

No Recommended Daily Allowance (RDA) is provided. For a broad overview of one of the new, incomplete standard measures that have replaced the RDA, check out Dietary Reference Intake .

Recipes using Swiss chard:

Minty Swiss chard smoothie

Swiss chard omelette

Swiss chard with chestnuts and black rice

If you found this post useful, you may also wish to follow these links to find additional information on the health benefits of beets:

Nutritional value of beets - Part 1

Table of nutritional values of raw beet root

Nutritional value of beets - Part 2 

Phyto-nutrients: betaine

Nutritional value of beets - Part 3

Glycemic Index (GI) and Glycemic Load (GL)

Nutritional value of beets - Part 4

Phytochemicals

Nutritional value of beets - Part 5

Table of nutritional values of raw beet greens

Nutritional value of beets - Part 6

Vitamin A (Beet greens - raw)

Nutritional value of beets - Part 7

Vitamin C (Beet greens - raw)

Nutritional value of beets - Part 8

Vitamin K (Beet greens - raw)

Nutritional value of beets - Part 9

Potassium (Beet greens - raw)

Nutritional value of beets - Part 10

Magnesium (Beet greens - raw)

Nutritional value of beets - Part 11

Manganese (Beet greens - raw)

Nutritional value of beets - Part 12

Table of nutritional values of cooked beet root

The nutritional value of beets : Part 13

Carotene-B

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Steamed beets Provencal

This simple, nutritious steamed beet dish makes a great accompaniment to roasted meats.

Beets Provencal

                                                                           Yield: 2 - 4 servings

Ingredients:

2 medium-sized beet roots

1 bay leaf

2-3 cups water

1 tablespoon extra virgin olive oil

½ teaspoon ghee (clarified butter)

2 teaspoons Herbes de Provence

sea salt and black pepper, to taste

Preparation:

1. Thoroughly wash beet roots. Place whole beets and bay leaf in steamer basket in a pressure cooker. Add 2-3 cups water. Bring the pressure cooker to a boil (following instructions in your manual). Reduce heat to medium and cook beets for 10 minutes. Turn off the heat and leave pressure cooker to rest until the safety latch is released. Remove beets to an air-tight container to cool. Discard bay leaf and pot liquor.

2. Slip skin off beets. Slice beets into rounds.

Herbes de Provence
warming in a saute pan

3. Heat Herbes de Provence in a saute pan over medium heat until the spices release their fragrance, approximately 2 minutes. Add olive oil and ghee to saute pan. Stir. 

4. Add beet slices to ghee mixture. Stir to cover beet slices with Herbes de Provence and oil/ghee. 

5. Add sea salt and fresh ground pepper to taste. Serve immediately.

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Nutritional value of beets - Part 12: Cooked beet root

Steamed beet roots

Cooked beet root is very low in fats and registers no cholesterol. It is a good source of potassium, and provides a significant amount of calcium, which enables magnesium to provide essential heart health support. 

Cooked beet root carries a low Glycemic Load despite having a high sugar content; this is because the sugars are mostly indigestible dietary fibre, which are complex carbohydrates. In addition, cooked beet root is a very good source of folates and manganese.

Beets (beta vulgaris) 

Nutritional value per 100g (approximately 3/4 cup) of cooked beet root

Source: USDA National Nutrient  database

Table of nutritional values of cooked beet root

Principle	Nutrient value
Energy	44 kcal
Carbohydrates	9.96 g
Protein	1.68 g
Total fat	0.18 g
Cholesterol	0 mg
Dietary fibre	2.0 g
Sugars	7.96 g
Vitamins
Folates	80 mcg
Niacin	0.331 mg
Pantothenic acid	0.145 mg
Pyridoxine (Vit B6)	0.067 mg
Thiamin	0.027 mg
Riboflavin	0.040 mg
Vitamin A	33 IU
Vitamin C	3.6 mg
Vitamin E	0.00 mg
Vitamin K	0.2 mcg
Electrolytes
Sodium	77 mg
Potassium	305 mg
Minerals
Calcium	16 mg
Copper	0.074 mg
Iron	0.79 mg
Magnesium	23 mg
Manganese	0.326 mg
Phosphorous, P	38 mg
Zinc	0.35 mg
Phyto-nutrients
Carotene-B	21 mcg
Betaine	0

See the following post for more information on the health benefits of beets:

Nutritional value of beets - Part 11

Manganese (Beet greens - raw)

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The nutritional value of beets - Part 11: Manganese

Beet greens

Beet greens - raw: Manganese

Measure: 38g (1 cup)

Calories: 8

Manganese

Manganese is a trace element for which there is no RDA*. However, it is agreed that it is an essential nutrient and that the estimated daily requirement is 2 - 5 mg. One cup of raw beet greens provides approximately 7% of this amount.

Manganese has been found useful in controlling inflammation and, as such, is indicated in controlling symptoms of rheumatoid arthritis. It has been shown to be fundamental to healthy production and function of the thyroid hormone. It is important in blood sugar control, neurotransmitter control, and metabolism in general.

* RDA has been made obsolete by the USDA and so, as of March 2011, when I do mention it, it shall only be as a quaint matter of historical interest. RDA has been replaced by three other measures which are (a) unrelated to RDA and (b) meaningless for all practical purposes at this time. This will remain the case until such time as the new measures are sufficiently and comprehensively developed to the point of serving a meaningful purpose.

For a broad overview of one of the new, incomplete standard measures, check out Dietary Reference Intake .

Additional information about the health benefits of beets may be found by following these links:

Nutritional value of beets - Part 1

Nutritional value of beets - Part 2 

Nutritional value of beets - Part 3

Nutritional value of beets - Part 4

Nutritional value of beets - Part 5

Nutritional value of beets - Part 6

Nutritional value of beets - Part 7

Nutritional value of beets - Part 8

Nutritional value of beets - Part 9

Nutritional value of beets - Part 10

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Nutritional value of beets - Part 10: Magnesium

Beet greens

Beet greens - raw: Magnesium

Measure: 38g (1 cup)

Calories: 8

Magnesium

The RDA* of magnesium is 350 mg for adult males and 300 mg for adult females, of which, one cup of raw beet tops provides 26.6 mg or 7%.

Magnesium increases the solution of calcium in urine and, thus, plays an essential role in preventing the formation of kidney stones.

Magnesium enables contractions of the heart. In its overall effects on muscles, it performs much the same functions as does potassium. 

Indeed, the symptoms of magnesium deficiency are the same as those of potassium deficiency. 

Your body requires an adequate supply of calcium in order to use magnesium, and calcium requires an adequate supply of Vitamin D in order to be absorbed into bones and muscles.

* RDA has been made obsolete by the USDA and so, as of March 2011, when I do mention it, it shall only be as a quaint matter of historical interest. RDA has been replaced by three other measures which are (a) unrelated to RDA and (b) meaningless for all practical purposes at this time. This will remain the case until such time as the new measures are sufficiently and comprehensively developed to the point of serving a meaningful purpose.

For a broad overview of one of the new, incomplete standard measures, check out Dietary Reference Intake .

Additional information on the health benefits of beets will be found by following the links below:

Nutritional value of beets - Part 1

Nutritional value of beets - Part 2 

Nutritional value of beets - Part 3

Nutritional value of beets - Part 4

Nutritional value of beets - Part 5

Nutritional value of beets - Part 6

Nutritional value of beets - Part 7

Nutritional value of beets - Part 8

Nutritional value of beets - Part 9

Nutritional value of beets - Part 11

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