There's no "beating" around the bush with this vegetable

I'm rooting for beetroot

I am a lover of the root vegetable that is known for its distinctive deep purple allure and its earthy aroma. Beetroot evolved from a plant found along European coast lines- wild seabeet. It was originally sourced to be used for medicinal purposes as the Greeks and Romans discovered that beetroot had healing powers. It is known to improve; memory, blood pressure, energy, stamina, wounds and skin diseases.

 Here are some nutritional facts:

• The leaves on beetroot are rich in calcium, iron, vitamins A & C- so don’t waste them! (Similar to spinach).
• They are an excellent source of folic acid, fibre, manganese and potassium…

A 100g serving of raw beets provides:
43 calories	2g protein	0g fat	10 carbohydrate	3g fibre

So really beetroot should take an honorable place within our diets and be known as a “super-root”.

Seasonality:

Luckily for us its still the season to consume beetroots (June-October) and they can be found in the fruit & veg isle. Yes, they are now available all year round but they’re sweetest during their designated season. Other varieties can be found like white, pink, candy stripe and golden yellow- perfect for creating pretty dishes. Alternatively, why not have a go at growing your own? Home grown vegetables are even more rewarding and satisfying.

Recipes/preservation methods:

• Pickled- classic way to preserve these beauties
• Salad- works great with red onion, feta, mint, lemon juice & olive oil (warm or cold)
• Roasted- add honey & thyme to bring out that natural sweetness
• Juiced- great way to detox
• Baked- can become a secret ingredient in an indulgent chocolate cake
• On the side- perfect accompaniment to fish
• Star of the dish- a beetroot risotto worthy of any dinner party (recipe in the making…)

This humble root vegetable has definitely been underrated (to say the least). Whether you blend, roast or bake it- beetroot is low in fat, high in vitamins & minerals and rammed full of antioxidants! 

So give it a go, it deserves a second chance.

 

From fast food to gourmet

The Ultimate Burger

We all get that craving for a mouth-watering absolutely succulent burger. Luckily for our generation burgers are a trend. They have progressed from a greasy fast food meal that consists of a patty, a bun, “plastic” cheese, a topping(s) and a condiment(s).

The burger has become an “it” food, with burger joints succeeding world-wide and burgers finding themselves on most restaurant menus.

However, the consumer demands more, searching for new unique flavour creations and combinations. We want a better burger, an upscale burger that can be called gourmet.

 Burgers are moving from an American classic to a contemporary dish.

The upscale burger; warrant higher prices but guarantee premium quality ingredients. Consisting of items such as blue cheese, local sustainable sourced beef and house-made ingredients (bread, relish…).

The let’s get indulgent burger; the quest to conquer. Pile it up high, stack it up, layer it up with hand cut chips or onion rings. Meat lovers? Add bacon or chorizo. More meat the better. Or spice things up with some saucy options.

The ‘better for you’ burger; even though burgers are known as comfort food they can still appeal to those who are health conscious. Swap beef for turkey- less fat/calories. Try out fresh ingredients such as avocado, feta, mint and/or fat free yoghurt.  

The veggie burger; catering for everyone’s diets. Composed of a variety of vegetables, pulses, nuts and/or seeds.

The top burger flavours from 2013; barbecue, jalapeno pepper, chipotle pepper, honey, roasted garlic, zesty, smoky and tangy.

It is safe to say that there’s a burger to suit everyone and any situation. Whether it’s a burger for on the go, a social burger, a home-made burger for the family or even a new dining experience. Flavours and options are endless. So let your imagination flow and tantalize your taste buds.

What makes the ultimate burger for you and where do you get your fix?