Veggies

Farm to table 2 hours!!
I collected carrots, spinach, lettuce, Beetroot, basil, eggplant and onion!!
Today's lesson is on beetroot!!
The usually deep-red roots of beetroot are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. 1]
The green leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach.
Beetroot are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the concentration of homocysteine, a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels and thus contribute to the development of heart disease, stroke, and peripheral vascular disease
Beetroot juice has been shown to lower blood pressure and thus help prevent cardiovascular problems. Research published in the American Heart Association journal Hypertension showed drinking 500 ml of beetroot juice led to a reduction in blood pressure within one hour. The reduction was more pronounced after three to four hours, and was measurable up to 24 hours after drinking the juice. The effect is attributed to the high nitrate content of the beetroot
Betanin, obtained from the roots, is used industrially as red food colourants, e.g. to improve the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals.[1] Within older bulbs of beetroot, the colour is a deep crimson and the flesh is much softer. Beetroot dye may also be used in ink.
Betanin is not broken down in the body, and in higher concentration can temporarily cause urine (termed beeturia) and stool to assume a reddish color.
Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.