Two great reasons to pickle your own beets:
- Beets are rich in betalains, a powerful antioxidant. Betalains are easily destroyed by heat. Commercial canned or jarred beets are pasteurized (treated at extremely high heat), destroying most of the betalains. Cooking the beets by roasting or boiling uses a much lower temperature than pasteurization, preserving more of the betalains.
- Canned beets are high in sodium. If you do use canned beets, rinse the salt off to reduce sodium by up to 40%.