Is beetroot more than just a bit of extra colour for a salad?
Updated: May 26, 2019
Beetroot is known for its vibrancy, but did you know there's a lot more to it than that!
We tend to think that when it comes to beetroot only the root is edible, but the stems and leaves can be used too, simply slice and add to stir fries or saute and serve as a separate vegetable just as you would chard or similar.
“Beetroot and chocolate are a marriage made in heaven”
Adding some grated fresh beetroot to a chocolate sponge before baking will
give it a richer flavour - don't add too much or your sponge will become soggy and make sure it's steamed and not pickled!
More than just a root
Beetroot is an excellent source of calcium, iron, vitamins A & C, folic acid,
fibre, potassium and magnesium, plus it also contains a bioactive agent
called Betaine which helps to support healthy liver action. Rich in antioxidants
such as Betacyanin (which helps to give the beet it’s dark colour) means it
can help to protect against cancers such as Lung, Colon & Skin, plus it can
also play an important role in the prevention of cognitive disorders such
as Alzheimer’s and Senile Dementia - the best levels of antioxidants come
from raw or under-cooked beets as cooking diminishes the health benefits.
Beetroot should be avoided by anyone who suffers from Kidney Stones
and the green leafy part of the veg should be avoided by someone taking
blood thinning drugs due to the Vitamin K content.