In ancient times beets were used to cure fever and constipation, and in the Middle Ages beets were used as a remedy for digestive disorders.
Pregnant women should eat beets since they are a good source of B vitamin folate which helps in the development of the infant's spinal column.
Studies have shown that eating beets can help prevent colon cancer and slow down tumor development. Beets contain a significant amount of carbohydrates that provide fuel for energy and prolonged sport activities. An American Heart Association study has shown that drinking 500 ml of beet juice can measurably reduce blood pressure within one hour after drinking, and this effect is measurable for 24 hours.
Beets can be easily grown from seed and are hardy in both the spring and the fall, though the root can get tough if left during hot summer months.


They are a fast growing vegetable that give you great value for money in your garden because they don't take up a lot of space and all parts of the plant can be eaten.
The water in which beet roots and tops have been boiled has been recommended for use on boils, skin inflammation and pimples as well as for irritable skin, measles and as a hair wash for dandruff. Because they are relatively high in carbs and could possibly spike your blood sugar, I think it is wise to eat beets as just a part of a meal or dish. The beet greens on the other hand do not contain as many carbs and therefore can be used more frequently, and in fact are often included in spring greens mixes. One of my favourite salads contains a mixture of baby greens including beet greens, and also cold cooked beet slices, orange segments and sliced red onion.
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