I have just bought some beetroot from the supermarket today. I seem to be having some kind of love affair with green and purple vegetables at the moment or maybe it is all vegetables. Actually it is all food, full stop…
So today I felt like buying not one but two bunches of raw beetroot. Eating this lovely purple vegetable; whether roasted, in a soup, juiced or just grated raw in a salad is just so comforting and not to mention extremely nutritious.
Beetroot belongs to the same family as chard and spinach where both the leaves and root can be eaten. Bonus!
Beetroot, especially the greens, are rich in calcium, iron and vitamin A and C. They are also an excellent source of folic acid/folate and a very good source of fibre, manganese and potassium.
Beetroot fibre is particularly beneficial. It has been shown to increase the level of antioxidant enzymes in the body, as well as being one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.
There are just so many healthy and delicious reasons to eat beetroot and don’t forget the greens too.
One of my favourite beetroot recipe is beetroot dip, give it a go and let me know if you like it:
- 250g cooked beetroot
- 2 garlic cloves
- 2 tsp apple cider vinegar
- 1/2 lemon juice
- 2 tbsp fresh horseradish or good quality horseradish paste
- salt and pepper
Place beetroot, garlic and vinegar in a food processor and whizz until smooth.
Add lemon juice, salt and pepper and horseradish according to your taste and mix all together.
What is your favourite beetroot recipe?