Contributed by Angela Cleveland

Carrots and beets are often misunderstood. Because carrots are one of the most common vegetables in North America, their brilliant orange appeal is often ignored. Beets, on the other hand, are generally not forgotten, but left out because of the staining colour that comes from peeling and cutting them. The bright vibrant colours of these two vegetables can be credited to the high amount of vitamins and nutrients found in each. The bright orange colour of the carrot is attributed to beta-carotene which has been linked to reducing cancer risk and protecting against heart disease and high cholesterol. The deep pink-purple hue of beets can be attributed to betacyanin, a compound that has been linked to success in fighting cancer. Although the colour of carrots rarely causes a problem while cooking, beets have a tendency to stain everything around them. Here is a trick to help incorporate beets into our meals, without incorporating the colour into our hands, cloths and counters: Cut the beet greens approximately one inch from the top. Scrub and place the beet into a pot of boiling water. Boil until tender, drain, and let cool. When the beet is cool enough to be handled, peel and cut on a non-porous cutting board. Adding carrots and beets to a meal can result in extra nutrition, colour, and flavour.

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