Lets work from the top down. The green tops of beetroot contain the antioxidant lutein, which assists in protecting the eyes from macular degeneration and cataracts in aging people, and have phytochemicals that improve the nerve and general health of eyes. However if you are prone to kidney stones give these leaves a miss as they can exacerbate them.
Beetroot is high in fibre and has a good supply of glutamine both of which assist in healthy intestines and regularity of bowel movements. They also have high levels of antioxidant and anti-inflammatory that are reported to assist in reducing cancer risk, along with nutrients that help reduce heart disease.
Containing nitric acid, beetroots help with blood flow inclusive of to the brain, while on the down side for gout sufferers, they are reportedly high in oxalate which may assist in uric acid build up.
They can be eaten raw, baked or boiled. Preserved are ok, if packaged in their own juice though preferably from glass jars rather than tin cans.
I love raw grated beetroot, beetroot juice combined with apple juice and ginger, or grated and fried with some pre-fried onion and thickened with a little plain flour and water. For a long time I could not eat them hot due to over indulging as a child when my mother boiled up a heap to preserve and I used to eat several before they made it into the bottle.
There are some great beetroot salad and other recipes, Google to see what’s available.