Spinach and red beet are annual or biennial plant species. Spinach has juicy green leaves, while red beet is characterized by its thickened roots and leaves, which range from green to reddish hues. The medicinal part of spinach is its leaves without petioles, whereas red beet is valued for the healing properties of both its leaves and roots. Spinach is known as a vegetable that strengthens the body and physical stamina due to its high content of minerals, vitamins, and bioactive compounds. It supports the heart and kidneys, lowers blood pressure, enhances pancreatic function, and improves digestion. On the other hand, red beet has beneficial and healing effects on conditions such as anaemia (similar to spinach), low blood haemoglobin, and high blood lipids. Red beet also positively impacts liver health, with noticeable results in a short period. In modern medicine, red beet is recognized for its ability to prevent the formation of tumour cells and promote their apoptosis. Research has shown that spinach contains two important antioxidants – glutathione and alpha-lipoic acid – which are powerful antioxidants crucial for maintaining normal bodily functions. Furthermore, red beet is rich in riboflavin, a key nutrient for energy production and the metabolism of fats, drugs, and steroids. In conclusion, among the numerous positive effects of spinach consumption, notable benefits include the activation of carbohydrate metabolism, enhanced brain activity, improved skin and nail health, increased levels of beneficial blood sugar, and an overall boost in mood. With its high content of bioactive compounds, red beet is considered as a functional food with the potential for the prevention and treatment of various chronic diseases. Its antioxidant and antitumor properties, along with its positive effects on metabolism, make it a valuable dietary addition for improving overall health.