Eat More Beets to Boost Recovery, Fight Inflammation, Support Liver Detox and Lower Blood Pressure
Beets are a sweet, nutrient-rich root vegetable packed with vitamins, minerals, and antioxidants. Both the beetroot and beet greens can be enjoyed hot or cold in salads, soups, or juices. Juicing beetroot gives you a powerful boost of nutrients, helping detox your body, lower blood pressure and cholesterol, improve heart health, boost stamina, and support brain function.
Why Try Fermented Beets?
Fermented beets are rich in probiotics, which promote a healthy gut and a stronger immune system. Studies show that fermented beetroot helps fight oxidative stress and improves digestive health by restoring healthy gut bacteria.
Nutritional Highlights
- High in vitamins A, C, B6, and K
- Rich in fiber, iron, potassium, magnesium, and manganese
- Contains betalains, powerful antioxidants with anti-inflammatory benefits
Top Health Benefits of Beets
- Detox the body: Flushes out toxins and free radicals
- Lower blood pressure: Boosts nitric oxide for better blood flow
- Reduce cholesterol: Decreases LDL (“bad” cholesterol)
- Fight inflammation: Natural anti-inflammatory properties
- Protect the heart: Rich in folate and betaine
- Boost stamina: Enhances athletic performance
- Support brain health: Improves memory and may help prevent dementia
- Aid liver and kidney function: Helps prevent fat buildup and oxidative stress
- May prevent cancer: Emerging studies show anti-cancer properties
Quick Tips
- Steam beets for 15 minutes or roast for up to an hour to preserve nutrients.
- Beet juice can temporarily turn urine or stool pink — a harmless effect.
- Eat in moderation if you’re prone to kidney stones.
Easy Beet & Ginger Anti-Inflammatory Juice Recipe
- 3 kale leaves
- 1 orange (peeled)
- 1 apple (seeded)
- 1 carrot (peeled)
- 1 beet (peeled)
- 1 inch fresh ginger (peeled)
Directions: Juice all ingredients and enjoy fresh!
How to Ferment Beets
- Slice 2 beets and place in a jar.
- Mix 3 Tbsp salt with 2 cups water, pour over beets.
- Cover and let ferment 3–12 days at room temperature.
- Move to cold storage once fermented.
