Varieties ~
Beets belong to the same family as spinach, chard, and kale.  Both the root and the leaves are eaten. Beets were originally cultivated in Europe and Asia, but are now cultivated worldwide, both for food and as a source for sugar production.

Key Benefits~
The best greens are higher in nutritional value than the roots, especially in calcium, iron, vitamin A, and vitamin C.  Beet roots have long been used for medicinal purposes, primarily focusing on disorders of the liver.  Beets have gained recognition for their reported anticancer properties.*

(Beets contain potassium, iron, sodium and manganese.  Greater benefit is obtained when the tops as well as the roots are eaten, raw.  The roots can be finely grated and the tops chopped or ground. They contain more than 87% water.  The carbohydrate content is little more than 9%.  The tops of beets are particularly rich in manganese which makes their iron content valuable in nourishing the liver and the red corpuscles of the blood.)

(Raw beets and their juices, when properly extracted, have been used effectively in regulating menstrual periods and premature menopause as well as constipation.  It is advisable, however, to drink not more than a total of 8 ounces (1/2 pint) of straight beet juice per day until the body is able to tolerate more of it.)

Selection~
Good quality beets should have their greens intact.  The greens should be fresh-looking, with no signs of spoilage.  Slightly flabby greens can be restored to freshness if stored in the refrigerator in water.  If it is too late, simply cut off the greens.  The beet root should be firm, smooth, and vibrant red-purple vs. soft, wrinkled, and dull-colored.  The smaller beets are generally better for juicing.

References~
   *Manousos O, Day NE, Trichopoulus D et al., Diet and colorectal cancer:  A case-
    control study in Greece, Int J Cancer 32:1-5, 1983.

Thanks to~
(The Vegetarian Guide to Diet & Salad)
by Dr. N.W. Walker, D.Sc., pg. 89.

The Complete Book of Juicing: Your Delicious Guide to Youthful Vitality
by Michael T. Murray, N.D., Jay Kordich, pp. 122-124.