Beetroot is a common root vegetable that is deep red in colour. It is know as a ‘superfood’ that can be consumed raw or cooked, including the stems.
The benefits of beetroot:
It is a fantastic source of FOLATE that is essential for tissue growth.
It is high in nitrates so it helps reduce BLOOD PRESSURE by producing nitric oxide that works to widen blood vessels and reduces the risk of heart attack and stroke.
Betacyanin, the compound that gives beetroot its colour, is a powerful antioxidant that lowers the ‘bad’ CHOLESTEROL and the risk of heart disease.
It gives a natural ENERGY boost. Because of the nitrates, oxygen flows through the body and improves stamina.
It’s high in soluble FIBRE so it regulates bowel function.
It can reduce the onset of DEMENTIA due to the increased blood flow to the brain
It protects against CANCER. The betacyanin has been attributed to slowing the growth of tumors in breast and prostate cancer.
Beetroot is commonly eaten raw, grated in salads, or cooked and used in salads, dips, bakes and pickles.
I prefer to bake my beetroots in the oven.
1. Preheat the oven to 180°C.
2. Wash beetroots and cut the ends off. Place each onto a piece of foil. Drizzle with olive oil, season with salt and pepper and wrap foil tightly around each beetroot. Place onto a tray and bake for 40 - 50 minutes or until fork tender. Remove and set aside to cool. Peel the outer skin off by rubbing. Cut into wedges.
If you haven’t cooked your own beetroot before, I highly recommend starting or at least trying it once! It is so easy and worth the small effort. You will find it difficult to use tinned beetroot again.
Beetroot tends to change the colour of your pee, so don’t be worried if your urine looks a little pink! This is normal.