Beets are a dynamite addition to dear old salad, and this vibrant veggie works wonders as a natural food colouring (even Vitamin Water uses ’em). Although beets are rated medium on the glycemic index (64), their glycemic load is relatively low (4) so they’re converted to glucose more gradually in the body – which bodes well for blood sugars and diabetes!
Apparently, they can even change the pigment of our plumbing systems, both #1 and #2 (for some of us this might take a bushel of beets).
Loaded with vitamin C, E, potassium, magnesium, iron and beta carotene, beets pump us with sweet sources of nutrients. We can also benefit from betacyanin, the antioxidant pigment that gives beets their purply ruby hue. Beet greens are even higher in antioxidants and vitamins like A, which promotes eye health (rad news for us diabetics). All of this inspired me to amp up my beet intake!
To avoid blood sugar spikes with juicing sweeter fruit and vegetables, I like to give greens the most real estate in my juice cup. Even though we lose out on fiber, freshly juiced veggies give us a straight shot of nutrients.
If you’re feeling sluggish, here’s an energizing, upbeet veggie juice:
- 1 medium 2″ red beet with greens, chopped*
- 2 small carrots*
- 2 celery stalks*
- half cucumber*
- 2 broccoli trees with stems*
- 1 square inch cube of ginger*
- 1 small apple* (optional – if you need a blood sugar boost!)
*go organic if you can swing it.
Carbohydrates per full glass (around 240 ml): 25 grams
If you’re not a devoted beet fan (could be a texture thing), veggie juice is an awesome way to slip them into your day! The colour pretty much shouts invigorating, right?