Woe to the underrated beet. When I was a kid, the only thing I knew of beets either came in a can, or in my grandmother’s borscht. (Love my grandmother, hated her borscht!)   In my travels around the world I never encountered another beet.  It wasn’t until I moved to London that I discovered beetroot in all its glory.

Whether they were juiced, fermented, roasted or boiled, I could not get enough of these reddish purple gems.  While most of you understand that eating a cornucopia of colorful fruits and vegetables is a great way to get a variety of antioxidants, but beets have many more benefits than simply being free radical scavengers.