BEETROOT is a remarkable, healthy and delicious vegetable.
That deep, dark magenta colour of the beetroot is a CLUE to the benefits, as deep colours generally indicate the presence of high level of beneficial nutrients in plants.
Beetroots are a unique source of phytonutrients called betalains.
Betanin (the pigment that gives beetroot its colour) and vulgaxanthin are the two best-studied betalains from beetroot, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
Betalains undergo very steady loss from food as the length of cooking time is increased. For these reasons cook wisely and keep beetroot steaming times to 15 minutes or less, and roasting times under an hour.
Beetroot provides soluble fibre to promote regularity for a healthy digestive tract, magnesium, iron, vitamins A, B6 and C, folic acid, antioxidants which help protect the body from the traumas of daily life and support the immune system.
Beetroot contains high levels of NITRATE, which is naturally found in soil and absorbed by vegetables through the roots. Nitrate has been found to widen blood vessels and lower blood pressure.
If you’re lucky enough to get beetroots with their leaves, remove them, keep them and use them like spinach – they taste amazing.
Beetroot is sadly misunderstood! It is one of those vegetables that many people find unattractive and uninspiring but its lovers know of its earthy and subtle but distinctive flavour.
When most people think about beetroot, they think of either Borsch (part of our cultural DNA) or big vinegary chunks from a jar.
However, there are many, many more exciting ways to redeem beetroot in your cooking.
Written by Erica Vtoraja
Paneted by Nikole Bukrejeva