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.
- 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.
No comments:
Post a Comment