Love or hate it, there’s no denying
the power of this sweet vegetable
Beetroot is a bit of a ‘Marmite food’ – you
either love or loathe its earthy, sweet flavor. If you’re a beetroot lover,
you’re picked a winner: beetroot is a brilliant vegetable to include in your
diet.
We tend to focus on the deep purple-red
bulbous root of the beetroot plant, but the green leaves are also edible and
contain lots of key nutrients such as vitamin A, iron and calcium. They’re
great in salads and stir-fries, too, so don’t discard them from your freshly
harvested bunch. However, the root is where most of beetroot’s amazing
nutritional benefits lie.
Beetroot has been used by several cultures
for generations to ‘purify’ the blood, and with its high iron and copper
content, as well as other minerals such as potassium, it’s the ideal food to
nosh on around the time of your period.
The red color of beetroot comes from a
phytonutrient called betacyanin, which has been shown to enhance the
detoxification of the liver and can help protect against various cancers. Want
more good news? Recent studies have found that a daily dose of beetroot juice
can promote brain health in older adults, lower blood pressure and boost
athletic performance, thanks to its high nitrate content. Plus, the
antioxidants in beetroot can help to protect your body against the effects of a
fatty binge, so it’s worth adding a few slices to your next burger.
Opt for fresh beetroot rather than the
stuff from a jar or tin, and eat it raw or lightly cooked. And if you’re always
steered clear, it’s time to reconsider. Try the recipes here and get on board
with beets!
3 ways with beetroot
Beetroot and carrot salad
Grate two raw beetroot and two large
carrots and toss together. Combine with a bunch of roughly torn spinach or
beetroot leaves and a tablespoon of lightly toasted sesame seeds. Mix 2
tablespoons of olive oil an 1-2 tablespoons of lemon or orange juice and
drizzle over the salad to serve.
Beetroot
and carrot salad
Carrot, beetroot and parsley juice
Juice a few carrots, one beetroot and a
handful of parsley for a truly delicious and healthy drink.
Beetroot houmous
Our favorite dip, with a difference!
Combine 400g tinned chickpeas, 2 – 3 chopped, cooked beetroot, 2 tablespoons of
lemon juice, 1 crushed garlic cloves, 1 tablespoon of tahini and a pinch of
salt in a blender. Whizz until smooth and creamy and adjust the flavors to
taste. Serve with chopped celery or carrot for a healthy afternoon snack.
Beetroot
Beetroot
·
100g raw beetroot will provide you with
approximately:
·
45 cals
·
1.6g protein
·
9.5g carbohydrates
·
0g fat
·
2.8g fibre
