Beet root, an almost forgotten vegetable

I used to like beet root. My mom created a couple preparations with it and I remember her telling me that it is packed with nutrients although she never told me exactly what those nutrients were. I was not very thrilled with the color then and am not now. But the color is part of the ‘packed nutrients’ I am talking about. Beet roots apparently are high in antioxidants, folic acid, potassium and calcium.

I rarely cook them, maybe once in 2 years if that. The reason is, to me they always smell like a vegetable injected with chemicals. I have tried both fresh and canned ones. I am not giving up on them completely. I’m going to give it another try, sometime soon.