I’ve found the best beetroots this winter – I’m not sure if the frost brought out all the sweetness. Not only have I been cooking with them an awful lot but I have also been reminding myself of just how great they are…
Not only are beetroots a great source of fibre but they are also packed with folate, magnesium and potassium (a great combo for heart health!). However it is the powerful antioxidants that have helped raise beetroots to the top over recent years. That beautiful red colour of beetroot is actually as a results of a group of phytonutrients called betalains.
These have been shown to be cancer fighters, as well as providing antioxidant, anti-inflammatory, and detoxification support. It has also been shown that beetroots are not the only part of the plant offering protection against free radical damage–beet greens also have amazing antioxidant potential.
So try steaming them and having them as a side, grating them raw and having in a salad or roasting them up with a variety of root vegetables such as carrots and parsnips… perfect!
I love this recipe below and it can be used as a dip, as a topping on a salad or filler in a sandwich. I took the original from Denis Cotter and have made my own adaptations!
- 3 medium beetroots (washed)
- 3 large beetroots
- 1 apple
- 200ml natural yogurt
- 1 tablespoon red wine vinegar
- 2 cloves of garlic - crushed
- 1/2 teaspoon wasabi paste
- Sea salt and freshly cracked pepper
- After washing beetroot, place in about an inch of boiling water, cover and let simmer for 40-50 mins or until beetroots are soft.
- Remove and allow to cool before gliding the skin off with your fingers - the skin and any other bits should fall off.
- Grate the beetroot in a large bowl, next grate in the apple and stir well.
- Then add the garlic, yogurt, vinegar and wasabi paste. Stir very well and season.
- If you want a little more kick, add a little more wasabi paste!
- Wheat free, gluten free, sugar free